Parsleyed baby carrots
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (2-lb.) peeled baby carrots, (6 cups) |
| 2 | tablespoons | Unsalted butter |
| 1 | tablespoon | Dark-brown sugar |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Hot-red-pepper sauce |
| 1 | tablespoon | Minced parsley |
Directions
In large pot of boiling water, cook carrots 6 minutes, until crisp-tender.
Drain. Refresh under cold running water. (Can be prepared t this point 1 day ahead; dry carrots and refrigerate in food storage bag). To serve. In large skillet, over medium-high heat, melt butter. Stir in sugar, salt and pepper sauce. Add carrots; cook stirring 5 minutes until heated through and sugar is dissolved. Stir in parsley. Makes 8 servings.
Recipe by: McCALL'S MAGAZINE -- APRIL 1997 Posted to MC-Recipe Digest V1 #658 by essie49@... (Ethel R Snyder) on Jul 05, 1997