Carrots

Yield: 1 servings

Measure Ingredient
- G. Granaroli MM:MK VMXV03A
1 pounds Carrots peeled & sliced thin
3 tablespoons Butter
3 tablespoons Olive oil
Salt and pepper to taste
2 tablespoons Fresh chopped parsley

Scrape carrots and slice thin. Melt butter in oil in pan. When combination of butter and oil is hot add carrots and mix well. Let carrots stick a bit to the bottom and sautee to bring out the natural sugar. Add parsley and salt and pepper. Simmer until carrots are cooked but still firm.

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