Yield: 1 servings
|- G. Granaroli MM:MK VMXV03A|
|1 pounds||Carrots peeled & sliced thin|
|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.