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Recipe by: mahamadou
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See below ingredients and instructions of the recipe
1 1/2 lb Carrots; trimed and scraped
Salt and pepper to taste
1 ts Sugar
1/4 c Water
4 tb Butter
Parsley; chopped
Cut the carrots into thin rounds. There should be about 4 cups. Put
them in a skillet and add the salt, pepper. sugar, water and butter.
Cover with a round buttered waxed papper and cook over moderately
high heat, shaking skillet occasionally. Cook about 10 minutes,
until carrots are tender, the liquid has disappeared and theya re
lightly glazed. Take care they do not burn. Serve sprinled with
chopped parsley.
Nutritional information per serving: 118 cal; 1 g pro, 12 g carb, 8g
fat (57%)
Source: Miami Herald 2/29/96 Craig Claibourne classic formatted by
Lisa Crawford 3/12/96
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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