- "Happy Holidays & Great
Celebrations"
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- A Renny Darling Thanksgiving Sampler
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- Glazed Baby Carrots with Parsley
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- This very simple vegetable dish is really
just right when it accompanies a monumental feast. There was
a time that baby carrots could only be found frozen. Now they
are sold fresh in every supermarket. They are tender, sweet and
delicious when glazed. Carrots can be prepared earlier in the
day, stored in the refrigerator and heated before serving.
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- 1 pound fresh baby carrots
2 tablespoons butter
1 tablespoon sugar
2 tablespoons chopped parsley leaves
salt to taste
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- In a saucepan, cook carrots in simmering
water until tender, about 8 minutes. Drain carrots thoroughly.
In a large skillet, place remaining ingredients. Add the carrots,
and cook and stir for 5 minutes, or until carrots are glazed
and butter and sugar are syrupy. Serves 6.
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