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Roasted Carrots

  • Carrots
  • Seasoning
  • Parsley
Wash, scrape, and cut carrots lengthwise into halves and quarters. Then cut crosswise into inch pieces. Cover with boiling water and cook 10 to 15 minutes, with a little salt, taking care that the water does not boil away and the carrots burn. Drain off water, brown some fat and flour, and add the water to it. Roast carrots in this until done. Cover tightly, and add more fluid while roasting, if necesary. Flavor with chopped parsley.
Submitted by Cassyjean - Torrington, CT Jul 30, 2009 15 min 30 min 45 min


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