Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation 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

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