Yield: 1 servings
Measure | Ingredient |
---|---|
\N \N | - G. Granaroli MM:MK VMXV03A |
1 pounds | Carrots peeled & sliced thin |
3 tablespoons | Butter |
3 tablespoons | Olive oil |
\N \N | 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.