November 05, 2015


Carrots - 6 
Onion - 1/3 cup (finely chopped)
Butter - 5 gms
Thyme - 1/4 tsp
Salt and pepper to taste
Parsley - 1 tbsp (finely chopped)


  • Peel and cut carrots into 2" sticks or julienne style; place in double boiler.
  • Add onion, butter, thyme, and one tbsp of water; cover.
  • Cook over boiling water 30 minutes or until crisp tender.
  • Season with salt and pepper.
  • Turn into serving dish; sprinkle with parsley.
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