Buttered carrots

Yield: 8 Servings

Measure Ingredient
4 pounds Carrots
2 \N Sticks butter or margarine
1 teaspoon Butter seasoning
¼ cup Dehydrated parsley (fresh parsley may be used)
1½ teaspoon Celery seed
3 \N Packets Sweet & Low -or-
6 teaspoons Sugar

Scrape carrots and cut crosswise in circles. Boil in salted water until tender. Rehydrate parsley by placing in equal amount of water for 5 minutes ~- drain. In small saucepan melt butter or margarine and add butter flavoring, parsley and celery seed. Drain carrots and pour out onto serving dish. Sprinkle sweetener over carrots and then pour butter or margarine mixture over all.

Note: If carrots are naturally sweet omit sweetener.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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