Browned Carrots

Ingredients

• Carrots,
• Butter,
• Sugar,
• Salt and pepper,
• Chopped parsley.

Method

1. 1

   Scrape and wash the carrots and cut them into 3-inch lengths, then downward in thin slices, then each slice into strips.

2. 2

   Drop into boiling water, salted, and simmer until tender.

3. 3

   If finely cut, this should not take over 25 or 30 minutes.

4. 4

   Put a tablespoon of butter in the frying-pan, and when very hot, add the drained carrots.

5. 5

   Dredge lightly with salt and pepper, and a little sugar, and fry until lightly colored.

6. 6

   Sprinkle with chopped parsley, and serve.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 43. The excerpt below is the record exactly as published.

BROWNED CARROTS Carrots, Butter, Sugar, Salt and pepper, Chopped parsley.

Cook this with the app: pantry check, scaling, and the assistant.