3lbs medium carrots, halved crosswise and cut into strips
2 medium onions, halved and thinly sliced
1/2 cup butter, melted
1/2 cup chopped fresh parsley
1/2 tsp salt
ground pepper, optional
1. Place 2 inch water in a stockpot. Add carrots and onions; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 10-12 minutes.
2. Drain vegetable. Toss with remaining ingredients.
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