Recipe: Carrots with Parsley

he addition of parsley to carrots gives a flavor that improves them very much. This should be chopped fine and added after the carrots have cooked sufficiently.

CARROTS WITH PARSLEY
(Sufficient to Serve Six)

  •  3 c. sliced carrots
  •  3 Tb. parsley finely chopped
  •  2 Tb. butter
  •  1/2 tsp. salt
  •  Dash of pepper

Wash and scrape the carrots, slice in very thin slices, and cook until tender in boiling salted water. Drain and add the chopped parsley, butter, salt, and pepper. Mix carefully so as not to break the slices of carrot. Serve hot.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)