- 2 cups fresh or frozen sliced carrots
- 1 tablespoon butter
- 2 tablespoons sliced green onions
- 1 tablespoon water
- 1/4 teaspoon salt
- Chopped fresh parsley
- In a large saucepan, combine first five ingredients. Cover and simmer for 8-10 minutes or until the carrots are crisp-tender. Sprinkle with parsley. Yield: 4 servings.
Originally published as Quick Carrots in Taste of Home December/January 1995, p11
Reviews for Quick Carrots
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Nov. 4, 2013
Very easy but nothing special.
Reviewed Oct. 30, 2011
Super easy and a great way to use leftover green onions. I'll definitely make this again!