Yield: 6 Servings
|1 pounds||Baby carrots|
|1½ tablespoon||Chopped parsley|
|\N \N||Salt and pepper; to taste|
Cook carrots in salted water until tender. Drain. In a skillet place carrots and remaining ingredients and cook and stir until carrots are glazed and glossy.
Recipe by: Joy of Eating French Food Posted to MC-Recipe Digest V1 #964 by MAMacR <MAMacR@...> on Dec 24, 1997