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"The belly rules the mind."--Spanish Proverb

Cooked Carrots Recipe

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This recipe for Cooked Carrots is from Recipes from Vicksburg and Beyond , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 to 5 carrots
1/2 teaspoon salt
black pepper (optional)
2 tablespoons butter
Directions:
Directions:
Choose small or medium carrots if available.
Wash carrots and cut off both ends. If they have
black spots, rings or little roots growing from the
sides, scrape the carrots with a knife or a potato
peeler.
For cooking be creative when slicing. Carrots
can be cut straight across yielding coin-like rings
about 1/4 inch thick. Cutting diagonally also gives
an interesting effect. The carrots can also be cut in
sticks as they are prepared for eating raw. For
cooking make the sticks less than two inches long.
Place carrots in pan and cover with water. Add
salt. Bring to a boil and simmer gently for 10-12
minutes until tender when carrots are tested with a
fork. Pour water off carrots. Add butter and a
small amount of salt (about 1/8 teaspoon). Warm
on low for about 3 minutes.

 

 

 

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