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.