Best Parsleyed Baby Carrots Recipes
PARSLEYED BABY CARROTS
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings or more
Number Of Ingredients 7
Steps:
- Peel carrots and leave some green leaves. Place them in a small saucepan and add water to cover and salt. Simmer 8 minutes or until tender. Drain.
- Melt butter in the same saucepan and add carrots, lemon juice, cumin, salt, pepper and parsley. Toss and blend well.
Nutrition Facts : @context http, Calories 42, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 3 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 2 grams, Sodium 114 milligrams, Sugar 2 grams, TransFat 0 grams
PARSLEYED BABY CARROTS
Very simple tasty recipe I've used for many, many years. I cut this out of a magazine and have been saving the clipping for a long time. No idea what magazine it came out of but time to post it here to share and to make it easier for me when I need it. Compliments Marinated Italian Chicken Recipe #390256 very well, especially with garden peas or corn.
Provided by Queen Puff
Categories Vegetable
Time 20m
Yield 2 lbs carrots, 8 serving(s)
Number Of Ingredients 6
Steps:
- In large pot of boiling salted water, cook carrots 6 minutes until crisp tender.
- Drain and refresh under cold running water.
- In large skillet, over medium-high heat, melt butter.
- Stir in sugar, salt and hot sauce.
- Add carrots.
- Cook, stirring 5 minutes until heated through and sugar is dissolved.
- Stir in parsley.
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