An impressive and easy dish.
Ingredients:
1 pound Carrots, young — peeled and sliced
4 tablespoons Butter
1 tablespoon Sugar
1 tablespoon Cognac
½ teaspoon Salt
Chives — chopped
Directions:
Slice carrots 1/3 inch thick. Heat butter, sugar, cognac and salt in a heavy skillet. Add the carrots and cook over low heat until tender, about 20 minutes. Sprinkle with chives.
Note: Serves well on a buffet.
Serves: 6
Preparation Time: 0:30
Source: MLK from Newspaper
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