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Italian carrots

Yield: 10 sweet ones

Ingredients:

• 2 sm Bunches carrots; peeled Fresh Italian parsley;
• 2 cl Garlic; whole -chopped
• 1 ts Salt; Salt & pepper to taste;

Instructions:

Place whole carrots garlic and 1 teaspoon salt in a medium saucepan. Cover with water. Bring to a boil cover and simmer until the carrots are crisp yet tender about 5 minutes. Drain and discard the garlic. Arrange on a platter. Sprinkle with chopped parsley (I keep frozen in the freezer as well as cilantro) and salt and pepper to taste. Serve at once. Source: The San Diego Union Food Section Sept 1 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master.

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