| 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
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