Ingredients Jump to Instructions ↓

  1. 2 sm Bunches carrots; peeled

  2. 2 cl Garlic; whole

  3. 1 ts Salt; Fresh Italian parsley; -chopped Salt & pepper to taste;

Instructions Jump to Ingredients ↑

  1. + Directions : Place whole carrots, garlic and 1 teaspoon salt in a medium saucepan. Cover with water. Bring to a boil, cover, and simmer until the carrots are crisp yet tender, about 5 minutes. Drain and discard the garlic. Arrange on a platter. Sprinkle with chopped parsley (I keep frozen in the freezer as well as cilantro) and salt and pepper to taste. Serve at once. Food Exchange per serving: 1 VEGETABLE EXCHANGE. Source: The San Diego Union Food Section, Sept.

  2. 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master.


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