Buttered Carrots Recipe
Ingredients
| 1 lb. small carrots | ||
| Water | 2 Quart | |
| Salt | 1 Tablespoon | |
| Butter | 3 Tablespoon | |
| Sugar | 2 Tablespoon | |
| Salt | To Taste | |
| Parsley | 1 Tablespoon, chopped | |
Directions
Cut carrots into sticks 3 inches long.
Fill a medium saucepan half full with salted water.
Bring water to a boil.
Add carrots.
Cook over medium heat 2 to 3 minutes or until carrots are barely tender.
Drain carrots on paper towels.
Melt butter in a large skillet.
When butter foams, add carrots and saute over medium heat 2 to 3 minutes.
Add sugar and mix well.
Season with salt.
Garnish with parsley.
Fill a medium saucepan half full with salted water.
Bring water to a boil.
Add carrots.
Cook over medium heat 2 to 3 minutes or until carrots are barely tender.
Drain carrots on paper towels.
Melt butter in a large skillet.
When butter foams, add carrots and saute over medium heat 2 to 3 minutes.
Add sugar and mix well.
Season with salt.
Garnish with parsley.
Chef
