| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Carrots; trimed and scraped |
| Salt and pepper to taste | ||
| 1 | ts | Sugar |
| 1/4 | c | Water |
| 4 | tb | Butter |
| Parsley; chopped |
INSTRUCTIONS
Cut the carrots into thin rounds. There should be about 4 cups. Put them in a skillet and add the salt, pepper. sugar, water and butter. Cover with a round buttered waxed papper and cook over moderately high heat, shaking skillet occasionally. Cook about 10 minutes, until carrots are tender, the liquid has disappeared and theya re lightly glazed. Take care they do not burn. Serve sprinled with chopped parsley. Nutritional information per serving: 118 cal; 1 g pro, 12 g carb, 8g fat (57%) Source: Miami Herald 2/29/96 Craig Claibourne classic formatted by Lisa Crawford 3/12/96 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”