Herbed Carrots

  • 5 carrots, peeled and julienned
  • 1 1/2 tbsp butter
  • 1/2 tsp salt
  • 2 tbsp parsley, minced
  • 1/4 tsp white sugar
  • 1 tsp lemon juice
  • 1/4 tsp dry thyme
  • 2 tbsp light cream
  1. Melt the butter in a medium saucepan.  Add the parsley, sugar, salt, and thyme. 
  2. Stir in the carrots.  Sprinkle with lemon juice.
  3. Cover and cook on low for about 20 minutes until tender. 
  4. Add the cream and simmer uncovered for 3 to four minutes to glaze.
  5. Serve.

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