Buttered Carrots


3 cups diced carrots,
cut into 1/2 inch pieces
2 tablespoons butter
1/2 teaspoon salt
Dash of pepper

Sufficient to serve 6.


  • Wash and scrape the carrots and cut into half-inch pieces.
  • Put to cook in enough boiling water to cover the carrots well, and add 1 teaspoonful of salt for each quart of water.
  • Cook covered until they can be easily pierced with a fork and then drain off the water.
  • Add the butter, salt, and pepper, heat until the butter melts, and serve.

NOTE: Baby carrots are delicious upon being boiled and then dressed with butter. Baby carrots don't need to be cut in pieces.


Real Cooking

<>When par-boiled and drained, put the carrots into a saucepan with a piece of butter, a small lump of sugar and as much water as may be necessary for sauce; add some finely minced parsley and pepper and salt to the taste. Let the carrots simmer until done (about 15 minutes) shaking them occasionally.

Beat together the yolks of two eggs and two tablespoonfuls of cream; stir this into the carrots off the fire and serve.

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