Julia Childs' Glazed Carrots
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- 1 1/2 cups beef bullion soup
- 2 TB sugar
- pinch of pepper
- 6 TB butter
- 2 TB parsley
- 1 1/2 lb. carrots--peeled and cut in strips ( or just use a frozen bag)
Put the first five ingredients in a pan on the stove and heat to melt the butter.
Add the carrots to the pan and cover.
Boil slowly till tender, about 20 to 30 minutes
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