Recipe - Baby Carrots (Corrected)

1 One half pound Baby carrots; trimmed and
peeled
2 tablespoon Unsalted butter
Salt and freshly ground
pepper, to taste

In a saucepan, cook the carrots in boiling salted water to cover for 10
minutes, or until tender. Drain. In a skillet, melt the butter over
moderately high heat and stir in the salt and pepper. Add the carrots and
cook over moderate heat, shaking the pan occasionally, for 5 minutes.

Yield: 6 servings

HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A06 DINNER FOR THE BOSS

Menu: Rack of Lamb with Mustard Crust and Roast Garlic Horseradish Sauce
Barbecue Oysters on SpinachRed Onion Salad with BaconBlue Cheese Dressing
Cheddar Cheese Scalloped Potatoes Baby Carrots and Sugar Snap Peas Old
Fashioned Chocolate Layer Cake Chardonnay and Cabernet

Recipe by: Dean Fearing

Posted to MCRecipe Digest V1 #814 by Holly Butman
butma001@acpub.duke.edu on Sep 28, 1997