Baby carrots (corrected)

Yield: 6 Servings

Measure Ingredient
1½ pounds Baby carrots; trimmed and peeled
2 tablespoons Unsalted butter
\N \N 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

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