Ingredients Jump to Instructions ↓

  1. 3-1/2 cups fresh baby carrots

  2. 2 tablespoons butter

  3. 2 tablespoons sugar

  4. 1 tablespoon prepared horseradish

  5. 1 teaspoon dried parsley flakes Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and keep warm. In the same pan, melt butter; stir in the sugar, horseradish and parsley. Add the carrots, salt and pepper; stir gently to coat. Yield: 5 servings.


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