Buttered Parsley Carrots

Serves: 6
Total Calories: 50


1 1/2 pounds carrots scraped and thinly sliced
1/2 cup water
Salt to taste
1 teaspoon sugar
1 tablespoon butter or margarine
Pepper to taste
2 tablespoons parsley finely chopped fresh


In saucepan with tight fitting lid, put carrots and about 1/2 cup water, salt and sugar. Cover and steam over low heat until tender, about 40 minutes. Take care not to scorch. Add butter or margarine, pepper and parsley. Toss and serve.

Nutritional Facts:

Serves: 6
Total Calories: 50
Calories from Fat: 17

This Buttered Parsley Carrots recipe is from the Menu Planner Cookbook. Download this Cookbook today.

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