Parsleyed Baby Carrots

* Exported from MasterCook *

PARSLEYED BABY CARROTS

Recipe By : McCALL'S MAGAZINE -- APRIL 1997
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Carrots

Amount Measure Ingredient -- Preparation Method
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1 package (2-lb.) peeled baby carrots -- (6 cups)
2 tablespoons unsalted butter
1 tablespoon dark-brown sugar
1/2 teaspoon salt
1/4 teaspoon hot-red-pepper sauce
1 tablespoon minced parsley

In large pot of boiling water, cook carrots 6 minutes, until
crisp-tender. Drain. Refresh under cold running water. (Can be
prepared t this point 1 day ahead; dry carrots and refrigerate in food
storage bag). To serve. In large skillet, over medium-high heat, melt
butter. Stir in sugar, salt and pepper sauce. Add carrots; cook
stirring 5 minutes until heated through and sugar is dissolved. Stir in
parsley.
Makes 8 servings.

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