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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 10 |
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Directions: Place whole carrots, garlic and 1 teaspoon salt in a medium saucepan. Cover
with water. Bring to a boil, cover, and simmer until the carrots are crisp
yet tender, about 5 minutes. Drain and discard the garlic. Arrange on a
platter. Sprinkle with chopped parsley (I keep frozen in the freezer as
well as cilantro) and salt and pepper to taste. Serve at once. Source: The
San Diego Union Food Section, Sept 1, 1994 Brought to you and yours via
Nancy O'Brion and her Meal-Master.
| Ingredients:
2 small Bunches carrots; peeled Fresh Italian parsley;
2 Centiliter(s) Garlic; whole -chopped
1 Teaspoon(s) Salt; Salt & pepper to taste; |
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