No one in my family likes cooked carrots, but I decided on year that we needed more color on the plate with Christmas dinner, and a friend, Rosalie, had us to dinner one night and served these carrots. My husband and I both gulped, but knew that we'd have to eat them to be polite. Well, we not only ate them, but had seconds. These are great and hold well, because they don't have to be piping hot and are quick to fix, because they are just barely heated and really crisp. Enjoy!
Carrots Rosalie
Recipe By : Rosalie
Serving Size : 6
3 cups carrots -- thinly sliced
2 Tablespoons butter
1/4 cup onion -- chopped
1/4 teaspoon thyme -- dried
1 teaspoon sugar
1/4 teaspoon salt
1 dash freshly ground black pepper
Using a mandoline or food processor, with the thin slicing blade, slice the carrots. Melt the butter in a saucepan, add the carrots and seasonings. Stir well and cover. Simmer for 5 to 8 minutes or until just tender. The carrots should be crisp and just warm without a hint of that cooked carrot taste.
Carrots Rosalie
Recipe By : Rosalie
Serving Size : 6
3 cups carrots -- thinly sliced
2 Tablespoons butter
1/4 cup onion -- chopped
1/4 teaspoon thyme -- dried
1 teaspoon sugar
1/4 teaspoon salt
1 dash freshly ground black pepper
Using a mandoline or food processor, with the thin slicing blade, slice the carrots. Melt the butter in a saucepan, add the carrots and seasonings. Stir well and cover. Simmer for 5 to 8 minutes or until just tender. The carrots should be crisp and just warm without a hint of that cooked carrot taste.
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