3 cups sliced carrots
3 tablespoons fresh parsley, finely chopped
2 tablespoons butter
1/2 teaspoon salt
Dash of pepper
Sufficient to serve 6
- Wash and scrape the carrots,
slice in very thin slices, and cook until tender in boiling salted
and add the chopped parsley, butter, salt, and pepper.
carefully so as not to break the slices of carrot. Serve hot.
addition of parsley to
carrots gives a flavor that improves them very much. Parsley should be
chopped fine and added after the carrots have cooked sufficiently.
small fine-grained carrots and two small
white onions, boil in
water until tender, from forty-five to sixty minutes, just enough water
to keep from burning. Do not scrape them, and the
flavor will be
retained; do not cover them and the color will be preserved. When the
onions are tender remove them. When the carrots are done peel them and
slice thin. Put in baking dish a layer of carrots, sprinkle with salt
and pepper and dots of butter. Proceed in this way until you have used
all the carrots. Moisten with a cup of new milk, into which a beaten
has been carefully stirred, and a good pinch of salt. Spread over the
top a layer of bread crumbs and bake until a nice brown.