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Print this Recipe    Parslied Carrots

PARSLIED CARROTS

3 to 4 large carrots
2 tablespoons butter or margarine
1/2 teaspoon salt
1/4 teaspoon sugar, optional
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.

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