Baby Carrots (Corrected)

Title: Baby Carrots (Corrected)
Categories: None
Yield: 6 Servings

1 1/2 lb Baby carrots; trimmed and
-peeled
2 tb Unsalted butter
Salt and freshly ground
-pepper, to taste

In a saucepan, cook the carrots in boiling salted water to cover for 10
minutes, or until tender. Drain. In a skillet, melt the butter over
moderately high heat and stir in the salt and pepper. Add the carrots and
cook over moderate heat, shaking the pan occasionally, for 5 minutes.

Yield: 6 servings

HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A06 DINNER FOR THE BOSS

Menu: Rack of Lamb with Mustard Crust and Roast Garlic Horseradish Sauce
Barbecue Oysters on Spinach-Red Onion Salad with Bacon-Blue Cheese Dressing
Cheddar Cheese Scalloped Potatoes Baby Carrots and Sugar Snap Peas Old
Fashioned Chocolate Layer Cake Chardonnay and Cabernet

Recipe by: Dean Fearing

Posted to MC-Recipe Digest V1 #814 by Holly Butman
on Sep 28, 1997