Recipe - Parslied Carrots

3 lg Carrots (up to 4)
2 tablespoon Butter or margarine
One half teaspoon Salt
One fourth teaspoon Sugar (optional)
Grating of black pepper
One fourth cup Fresh minced parsley

This recipe isn't new but it is delicious. Don't let anyone snooker you:
small carrots aren't as juicy as large ones. So don't overpay for
undergood carrots.

Heat water to a boil in a lidded saucepan. Wash and scrape the carrots. Cut
them into thin disks. Slide them into the boiling water. Add the butter,
salt and sugar. Bring the mixture to a boil and cook rapidly until the
water has evaporated. The carrots will be done when only the butter remains
in the pan. Stir in the black pepper and the parsley and serve.

This recipe comes from a cookbook: When Ragtime Was Young and Grandma Did
the Cooking by Elsa Altshool and is used with permission.

Posted to Recipe Archive 02 Mar 97 by ted by: efalt@totacc.com on Mar 2,
9.