*  Exported from  MasterCook  *

                         PARSLEYED BABY CARROTS

Recipe By     : McCALL'S MAGAZINE -- APRIL 1997
Serving Size  : 8    Preparation Time :0:00
Categories    : Vegetables                       Carrots

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      package       (2-lb.) peeled baby carrots -- (6 cups)
  2      tablespoons   unsalted butter
  1      tablespoon    dark-brown sugar
    1/2  teaspoon      salt
    1/4  teaspoon      hot-red-pepper sauce
  1      tablespoon    minced parsley

In large pot of boiling water, cook carrots 6 minutes, until
crisp-tender.  Drain.  Refresh under cold running water.  (Can be
prepared t this point 1 day ahead; dry carrots and refrigerate in food
storage bag).  To serve.  In large skillet, over medium-high heat, melt
butter.  Stir in sugar, salt and pepper sauce.  Add carrots; cook
stirring 5 minutes until heated through and sugar is dissolved.  Stir in
parsley.
Makes 8 servings.

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