Italian Carrots

Serves:

Ingredients:

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

Method:

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.
Food Exchange per serving: 1 VEGETABLE EXCHANGE.
Source: The San Diego Union Food Section, Sept.
1, 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master.