Recipe - Carrots

G. Granaroli
MM:MK VMXV03A
1 pound Carrots peeled & cut or sliced up thin
3 tablespoon Butter
3 tablespoon Olive oil
Salt and pepper to taste
2 tablespoon Fresh chopped parsley

Scrape carrots and slice thin. Melt butter in oil in pan. When combination
of butter and oil is hot add carrots and mix well. Let carrots stick a bit
to the bottom and sautee to bring out the natural sugar. Add parsley and
salt and pepper. Simmer until carrots are cooked but still firm.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini