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home > recipes > vegetables > parslied carrots
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 over-pay for under-good carrots. PARSLIED CARROTS 3 to 4 large carrots 2 tablespoons butter or margarine 1/2 teaspoon salt (Optional: 1/4 teaspoon sugar) Grating of black pepper 1/4 cup fresh minced parsley 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. efalt@totacc.com This recipe comes from a cookbook: When Ragtime Was Young and Grandma Did the Cooking by Elsa Altshool and is used with permission. efalt@totacc.com

Parslied Carrots


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keyword: parslied
keyword: carrots
recipes for vegetables
recipes by efalt
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(posted April 9, 1997)

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 over-pay for
under-good carrots.

PARSLIED CARROTS

3 to 4 large carrots
2 tablespoons
butter or margarine
1/2 teaspoon
salt
(Optional: 1/4 teaspoon
sugar)
Grating of black pepper
1/4 cup fresh minced
parsley

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.

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



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