Carrots With Parsley


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 water.
  • Drain and add the chopped parsley, butter, salt, and pepper.
  • Mix carefully so as not to break the slices of carrot. Serve hot.

The 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.

Real Cooking


Take six 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 egg 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. FREE Recipes