Italian Carrots

07.11.2008 | Author: Cook | Posted in Diabetic
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Italian Carrots


Servings: 10
Ingredients: 

  • 2 sm Bunches carrots; peeled                  Fresh Italian parsley;
    • 

  • 2 cl Garlic; whole                            -chopped
    • 

  • 1 ts Salt;                                    Salt and pepper to taste;
    •

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.

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