- 1. CARROTS VICHY
- Place the carrots in a saucepan and cover with Vichy or soda water. Add ... taste. Sprinkle with chopped parsley.
Ingredients: 7 (salt .. sugar ...)
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- 2. CARROTS VICHY
- Pare carrots; cut in thin round slices at a slight angle. Place butter in saucepan and add carrots. Cook over low heat to glaze; add honey. Cover ...
Ingredients: 5 (carrots .. honey .. parsley .. soda ...)
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- 3. CARROTS VICHY
- Cover carrots with salted boiling water in skillet. Cover and simmer 15 minutes until almost tender. Drain carrots and return to skillet. Add butter, ...
Ingredients: 6 (parsley .. salt .. sugar .. vermouth ...)
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- 4. CARROTS VICHY
- Place all ingredients except parsley in a saucepan. Cover tightly. Simmer until all water is absorbed. This will form a glaze. Serve sprinkled with ...
Ingredients: 7 (carrots .. juice .. parsley .. salt .. sugar ...)
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- 5. CARROTS VICHY
- Place all ingredients in saucepan and cover loosely. To form a glaze with butter and sugar, simmer the carrots until the water is absorbed. Serve ...
Ingredients: 6 (carrots .. salt .. sugar ...)
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- 6. CARROTS VICHY
- Place butter in saucepan. Add carrots, boiling water, salt, nutmeg and pepper. Cover; simmer 8-10 minutes or until crisp-tender. Stir in remaining ...
Ingredients: 10 (carrots .. juice .. nutmeg .. parsley .. salt .. sugar ...)
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- 7. CARROTS VICHY
- Cut carrots into julienne strips and boil in water approximately 3 to 5 minutes. You want them al dente. Then drain and set aside. Melt butter in ...
Ingredients: 6 (carrots .. juice .. sugar .. syrup ...)
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