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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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âThe original recipe, which my mother acquired over 45 years ago, called for two bunches of small carrots so I had to guess how much to use. I eventually got the recipe amounts worked out to my liking,â says Beverly Christofferson of Sioux City, Iowa. Ingredients:
2 tablespoons butter |
1/4 teaspoon sugar |
2 cups sliced fresh carrots |
3 to 4 lettuce leaves |
2 tablespoons water |
2 tablespoons minced fresh parsley |
2 tablespoons heavy whipping cream |
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a large skillet, cook and stir the butter and sugar over medium heat until butter is melted and sugar is dissolved. Stir in carrots; cover with lettuce leaves. Sprinkle with water. Cover and simmer for 15-20 minutes or until carrots are crisp-tender.
2. Discard lettuce. Stir in the parsley, cream, tarragon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Serve with a slotted spoon. Yield: 2 servings.
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