Thanksgiving carrots

Yield: 4 Servings

Measure Ingredient
1 pounds Carrots; peeled and sliced
½ teaspoon Whole dry rosemary leaves
1 small Onion; minced
2 tablespoons Butter
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

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