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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From At Elizabeth David's Table. Ingredients:
1 lb carrot, peeled and cut on the diagonal into 1/4 inch thick rounds |
3 tablespoons butter, divided |
salt, to taste |
1 1/2 teaspoons sugar |
1 cup water |
2 tablespoons chopped fresh parsley |
Directions:
1. Put the carrots, 2 tablespoons of the butter, salt, sugar, and water in a heavy pan. Cook over medium heat until all of the water has evaporated and the carrots are tender, about 2 to 25 minutes. Add the rest of the butter and shake the pan so the carrots do not stick. Garnish with fresh parsley and serve.
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