Serves 6, Serving Size 1/2 cup
10 carrots (about 1 lb.), peeled and diagonally sliced
1/4 cup water
1Tbsp. olive oil
Fresh ground pepper
1 Tbsp. fresh parsley
1. In a large saucepan, combine carrots, wine, water, oil, and pepper.
2. Bring to a boil, cover, reduce the heat, and simmer for about 10 minutes, basting occasionally.
3. Transfer to a serving dish, spoon juices on top, and sprinkle with parsley.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow our tweets on Twitter.
No comments:
Post a Comment