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
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