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| Home -> [Carrot, Vegetables] -> [Vichy carrots Recipe] |
Vichy carrots
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Carrot, Vegetables |
Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | Carrots, trimed and scraped | | | Salt and pepper to taste | | 1
| tsp | Sugar | | 1/4
| cup | Water | | 4
| tbsp | Butter | | | Parsley, chopped |
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Procedures:
| 1 | Cut the carrots into thin rounds. | | 2 | There should be about 4 cups. | | 3 | Put them in a skillet and add the salt, pepper. | | 4 | Sugar, water and butter. | | 5 | Cover with a round buttered waxed papper and cook over moderately high heat, shaking skillet occasionally. | | 6 | Cook about 10 minutes, until carrots are tender, the liquid has disappeared and theya re lightly glazed. | | 7 | Take care they do not burn. | | 8 | Serve sprinled with chopped parsley. | | 9 | nutritional information per serving: 118 cal; 1 g pro, 12 g carb, 8g fat (57%) |
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