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Categories:Viewed: 87 - Published at: 5 years ago
Ingredients
- 1/4 cup water
- 1 pound peeled carrots, cut diagonally into 1/4-inch-thick slices
- 1 tablespoon butter
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
Method
- Place 1/4 cup water and carrots in a large skillet; cover and cook over medium-high heat 6 minutes or until carrots are crisp-tender. Drain carrots. Melt butter in pan over medium-high heat. Add carrots, salt, and pepper; saute 3 minutes or until tender and lightly browned. Top with parsley.
