Tuesday, May 15, 2012

Carrots with Herbs


Carrot Bunch, peeled and sliced thin
2 Tablespoons Butter
Herb Bouquet Chopped
2 Tablespoons Dry Sherry

2 Tablespoons Brown Sugar
Pinch Salt


Steam carrots until tender and drain.
Return carrots to pot.
Add herbs and gently toss.
Cook on medium-low heat for about 5 minutes or untilo carrots are glazed.

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