Recipe - Parsleyed Baby Carrots

1 pack (2lb.) peeled baby carrots,
(6 cups)
2 tablespoon Unsalted butter
1 tablespoon Darkbrown sugar
One half teaspoon Salt
One fourth teaspoon Hotredpepper sauce
1 tablespoon Minced parsley

In large pot of boiling water, cook carrots 6 minutes, until crisptender.
Drain. Refresh under cold running water. (Can be prepared t this point 1
day ahead; dry carrots and refrigerate in food storage bag). To serve. In
large skillet, over mediumhigh heat, melt butter. Stir in sugar, salt and
pepper sauce. Add carrots; cook stirring 5 minutes until heated through and
sugar is dissolved. Stir in parsley. Makes 8 servings.

Recipe by: McCALL'S MAGAZINE APRIL 1997 Posted to MCRecipe Digest V1
#658 by essie49@juno.com (Ethel R Snyder) on Jul 05, 1997