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Baby Carrots (Corrected)


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Ingredients:

  • 1 1/2 lb Baby carrots; trimmed and peeled
  • 2 tb Unsalted butter
  • Salt and freshly ground pepper, to taste

Directions:

In a saucepan, cook the carrots in boiling salted water to cover for 10 minutes, or until tender. Drain. In a skillet, melt the butter over moderately high heat and stir in the salt and pepper. Add the carrots and cook over moderate heat, shaking the pan occasionally, for 5 minutes.
 
Yield: 6 servings
 
HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A06 DINNER FOR THE BOSS
 
Menu: Rack of Lamb with Mustard Crust and Roast Garlic Horseradish Sauce Barbecue Oysters on Spinach-Red Onion Salad with Bacon-Blue Cheese Dressing Cheddar Cheese Scalloped Potatoes Baby Carrots and Sugar Snap Peas Old Fashioned Chocolate Layer Cake Chardonnay and Cabernet
 
Recipe by: Dean Fearing
 
Posted to MC-Recipe Digest V1 #814 by Holly Butman <butma001@acpub.duke.edu> on Sep 28, 1997