Yield: 4 Servings
|1 pounds||Carrots; peeled and sliced|
|½ teaspoon||Whole dry rosemary leaves|
|1 small||Onion; minced|
|1 teaspoon||Fresh lemon juice|
|Salt and pepper; to taste|
1. Boil small amount of water (about 1½ cups) with rosemary in it (e.g., infuse rosemary). Let stand a couple of minutes. Strain & throw away rosemary.
2. Put carrots (& salt to taste, if desired) in rosemary-seasoned water & cook until tender (poke w. fork).
3. Meanwhile, saute onions in butter until tender. Add drained carrots, lemon juice, salt & pepper. Serve.
(Note: slice carrots to thickness of your preference - we do about ¼ " inch - time it takes to cook carrots depends on thickness, ¼-inch cooks quite quickly)
NOTES : Typed & formatted by Holly Butman. These are amazing! Recipe by: James Madill
Posted to MC-Recipe Digest V1 #775 by Holly Butman <butma001@...> on Sep 08, 1997