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Carrots
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| Artist: |
_ |
| Categories: |
Carrot, Italian, Vegetables, Western European |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| | - G. Granaroli | | 1
| lbs | Carrots peeled & sliced thin | | 3
| tbsp | Butter | | 3
| tbsp | Olive oil | | | Salt and pepper to taste | | 2
| tbsp | Fresh chopped parsley |
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Procedures:
| 1 | Scrape carrots and slice thin. | | 2 | Melt butter in oil in pan. | | 3 | When combination of butter and oil is hot add carrots and mix well. | | 4 | Let carrots stick a bit to the bottom and sautee to bring out the natural sugar. | | 5 | Add parsley and salt and pepper. | | 6 | Simmer until carrots are cooked but still firm. |
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