Parsleyed baby carrots

Yield: 8 Servings

Measure 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

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

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