Italian Carrots
vegetables
2 small bunches carrots; peeled
2 centiliter garlic; whole
1 teaspoon salt
1 fresh italian parsley; chopped
1 salt & 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.
Yield: 10 sweet ones
