This simple family favorite is loaded with beta carotene. From Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers.
Ingredients:
1 pound baby carrots
1 teaspoon sugar
¼ teaspoon salt
1½ teaspoons butter
2 teaspoons chopped fresh parsley (or 1 teaspoon of dried)
Directions:
1. Put carrots in a saucepan and add just enough water to cover.
2. Add sugar and butter.
3. Cook on medium high heat until the water is almost gone and the carrots are tender. Add more water if necessary to prevent burning.
4. Remove from heat and toss with parsley.
From Veggie Teens: A Cookbook and Guide for Teenage Vegetarians (available at www.VeggieTeensCookbook.com)
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