Yield: 6 Servings
|1½ pounds||Baby carrots; trimmed and peeled|
|2 tablespoons||Unsalted butter|
|Salt and freshly ground pepper, to taste|
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@...> on Sep 28, 1997