Recipe: Carrots Braised in Butter

Recipes using Tones Parsley Flakes

• 4 cups peeled and sliced carrots, about 1 pound
• 1 tbsp sugar
• 1 1/2 cups water
• 1 1/2 tbsp butter
• 1/2 tsp salt
• pinch of pepper
• 1 tbsp parsley flakes
• 1 to 2 tbsp additional butter

1. Place the carrots a heavy-bottomed 2 quart saucepan with the sugar, water, butter, salt, and pepper. Cover and boil slowly for about 30 minutes, or until the carrots are tender and the liquid has evaporated.
2. Correct seasoning .
3. Just before serving, reheat by tossing with the parsley and additional butter.