Herbed carrots

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From our July 2006 newsletter (PDF)

Ingredients

1 lb new carrots
2 T  butter
2 T chicken stock (or water)
1    clove garlic, finely chopped
1    medium onion
1 T parsley, finely chopped
     Salt and freshly ground black pepper (to taste)
½ t dried rosemary
     Cream (as desired)

Directions

1. Wash carrots and cut diagonally into thin slices.
2. Melt butter in saucepan, and add chicken stock or water, sliced carrots, and finely chopped garlic, onion and parsley.
3. Season to taste with salt, pepper and rosemary.
4. Cover and cook over a low heat for 10 to 15 minutes or until carrots are just tender.
5. Before serving, stir in the cream.

    

From Carlha Vickers: "I have prepared carrots in this manner for over 30 years. I love it."

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