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Julia Childs' Glazed Carrots


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Rate this recipe 5/5 (4 Votes)


  • 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)



Step 1

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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