Parslied Baby Carrots
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INGREDIENTS 3/4 pound baby carrots 1 tablespoon butter 2 tablespoons finely chopped parsley Salt and freshly ground pepper to taste Trim off and discard the ends of the carrots. Scrape them. Place the carrots in a saucepan, cover with water and add salt. Bring to a boil and simmer for 5 minutes, or until tender. Drain. Add the butter, parsley and pepper to taste. Blend well. Serve hot. Makes 4 servings