Course : Italian
Serves: 1
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3 tablespoons olive oil
1 teaspoon salt and pepper to taste
1 pound carrots peeled and sliced thin
2 tablespoons fresh chopped parsley
3 tablespoons butter

Preparation / Directions:

Scrape carrots and slice thin. Melt butter in oil in pan. When combination of butter and oil is hot add carrots and mix well. Let carrots stick a bit to the bottom and sauté‚to bring out the natural sugar. Add parsley and salt and pepper. Simmer until carrots are cooked but still firm.

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