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Parsley Carrots And Potatoes

Western.Chefs's picture
Ingredients
  Carrots 2 Cup (32 tbs), slivered (scraped)
  Potatoes 2 Cup (32 tbs), slivered (pared)
  Salt 1 1⁄4 Teaspoon
  Boiling water 3⁄4 Cup (12 tbs)
  Butter/Margarine, fat, or salad oil 6 Tablespoon, melted
  Pepper 1⁄8 Teaspoon
  Parsley 1⁄2 Cup (8 tbs), minced
Directions

Cook carrots and potatoes with salt in boiling water, covered, for 10 min., or until tender.
Drain; add rest of ingredients, and toss.

Recipe Summary

Method: 
Boiled
Ingredient: 
Carrot

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