Title: Italian Carrots
Categories: Diabetic Side Vegetable
Yield: 10 Sweet ones
| 2 | sm | Bunches carrots; peeled |
| 2 | cl | Garlic; whole |
| 1 | ts | Salt; |
| | | Fresh Italian parsley; chopped |
| | | Salt & pepper to taste; |
Place whole carrots, garlic and 1 teaspoon salt in a medium saucepan. Cover
with water. Bring to a boil, cover, and simmer until the carrots are crisp
yet tender, about 5 minutes. Drain and discard the garlic. Arrange on a
platter. Sprinkle with chopped parsley (I keep frozen in the freezer as
well as cilantro) and salt and pepper to taste. Serve at once. Source: The
San Diego Union Food Section, Sept 1, 1994 Brought to you and yours via
Nancy O'Brion and her Meal-Master.