Brighten up plates with a side of colorful Carrot Coins with Thyme, which take only 15 minutes from start to finish. The mild flavors lend big appeal and complement most any entree. Thanks to Edna Hoffman from Hebron, Indiana for the tasty recipe!
- 4 cups frozen sliced carrots, thawed
- 1 cup sliced celery
- 1/2 cup chopped onion
- 1/4 cup butter, cubed
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- In a large skillet, saute the carrots, celery and onion in butter until tender. Stir in the lemon juice, salt, thyme and pepper; heat through. Yield: 4 servings.
Originally published as Carrot Coins with Thyme in Simple & Delicious March/April 2008, p25
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