|
 |
 |
 |
 |
|
|
|
Carrotsvegetables, italian 1 lb carrots peeled & sliced thin 3 tablespoon butter 3 tablespoon olive oil 1 salt and pepper to taste 2 tablespoon fresh chopped parsley Scrape carrots and slice thin. Melt butter in oil in pan. When combination of butter and oil is hot add carrots and mix well. Let carrots stick a bit to the bottom and sautee to bring out the natural sugar. Add parsley and salt and pepper. Simmer until carrots are cooked but still firm.
|
|
 
 |
|
|
|
