Ingredients
- 1 pound carrots, coarsely shredded
- 3 tablespoons butter
- ½ teaspoon salt
- ¼ cup fresh parsley, chopped Dried parsley will not be suitable for this recipe
Make it step by step
- Heat the butter in a medium skillet with a lid; add the carrots and salt.
- Stir to coat well with butter and to distribute the salt.
- Cover and cook on low heat until tender, 5 minutes, stirring occasionally.
- Do not over cook.
- Stir in the parsley and serve at once.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.