Archive for the 'Orange' Category
- 5 to 6 cups peeled and sliced or quartered carrots
- A heavy-bottomed 2 quart skillet
- 1 tablespoon granulated sugar
- 1 ½ cups of water
- 1 ½ tablespoons of butter
- ½ teaspoon salt
- Pinch of pepper
- 2 tablespoons fresh, minced parsley
- 1 to 2 tablespoons additional butter
Place the carrots in the skillet with the sugar, water, butter, salt and pepper. Cover and boil slowly for about 30 minutes, or until the carrots are tender and the liquid is evaporated. Correct seasoning. Just before serving, reheat by tossing the parsley and the additional butter.
