|
|
Buttered
Carrots
Ingredients:
3 cups diced carrots, cut into
1/2 inch pieces
2 tablespoons butter
1/2 teaspoon salt
Dash of pepper
Water
Sufficient to serve 6.
Preparation:
- Wash and
scrape the carrots and cut into half-inch pieces.
- Put to cook
in enough boiling water to cover the carrots well, and add 1
teaspoonful of salt for each quart of water.
- Cook
covered until they can be easily pierced with a fork and then drain off
the water.
- Add the
butter, salt, and pepper, heat until the butter melts, and serve.
NOTE: Baby carrots are
delicious upon being boiled and then dressed with butter. Baby carrots
don't
need to be cut in pieces.
|
|
| CARROTS
A LA FLAMANDE |
<>When
par-boiled and drained, put the carrots into a saucepan with a
piece of butter, a small lump of sugar and as much water as may be
necessary for sauce; add some finely minced parsley and pepper and salt
to the taste. Let the carrots simmer until done (about 15 minutes)
shaking them occasionally.
Beat together the yolks of two eggs and two
tablespoonfuls of cream; stir this into the carrots off the fire and
serve.
|
|
|
|
