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Crushed Carrots




Source of Recipe


the web


List of Ingredients




6 medium peeled trimmed carrots -- cut in 1" dice
1 cup unsalted butter -- divided
1 1/2 tablespoons sugar
coarse salt to taste
freshly ground pepper -- to taste
3 tablespoons flat-leaf parsley -- thinly sliced


Recipe



1. Place the carrots in a large, heavy-bottomed saucepan. Add enough water to come up to the top of the carrots without covering them. Add three-fourths cup of the butter along with the sugar and salt to taste and place over medium-high heat. Bring to a simmer, then lower the heat and simmer for about 30-35 minutes or until very tender. Remove from the heat and drain well. (Carrots may be prepared up to this point a few hours before serving.)

2. When ready to serve, return the carrots to the saucepan. Add the remaining one-fourth cup butter and, using a fork, crush the butter into the carrots. Season with salt and pepper to taste and place over medium heat to warm through. Stir in the parsley and serve. Servings: 4. Each serving: 465 calories; 2 grams protein; 14 grams carbohydrates; 3 grams fiber; 46 grams fat; 29 grams saturated fat; 124 mg. cholesterol; 40 mg. sodium. By Regina Schrambling. Recipe from "Mastering Simplicity" by Christian Delouvrier. Source: Los Angeles Times 9-24-03.