Parsleyed Carrots

7 ingredients
4 steps

Ingredients

  • 6 to 9 carrots, sliced 1/8-inch thick (3 c.)
  • 1/3 c. water
  • 1 Tbsp. butter or margarine
  • 1/2 tsp. lemon juice
  • 1/4 tsp. salt
  • 1/8 tsp. paprika
  • 2 Tbsp. snipped parsley

Directions

  1. 1
    Husk and silk corn.
  2. 2
    Wrap each ear in waxed paper; twist ends of paper.
  3. 3
    Arrange corn on paper toweling; allow at least 1 inch between ears.
  4. 4
    Microcook one ear about 2 minutes, two ears 3 to 4 minutes, four ears 6 to 7 minutes and six ears 8 to 10 minutes. Halfway through cooking, rearrange corn and turn over.

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