- 1 pound carrots, julienned (6 cups)
- 3/4 cup chopped green onions
- 1/4 cup butter, cubed
- 1/4 cup sherry, optional
- 2 tablespoons minced fresh parsley
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- In a large skillet, saute carrots and 2/3 cup onions in butter for 4 minutes. Reduce heat; cover and cook for 8-10 minutes or until carrots are tender. Add the sherry if desired, parsley, salt and pepper; toss to coat. Sprinkle with remaining onions. Yield: 5 servings.
Originally published as Fancy Julienned Carrots in Country Woman Christmas Annual 2011, p44
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