- G. Granaroli
-MM:MK VMXV03A
1 lb Carrots peeled & sliced thin
3 tb Butter
3 tb Olive oil
Salt and pepper to taste
2 tb Fresh chopped parsley

Scrape carrots and slice thin. Melt butter in oil in pan. When combination
of butter and oil is hot add carrots and mix well. Let carrots stick a bit
to the bottom and sautee to bring out the natural sugar. Add parsley and
salt and pepper. Simmer until carrots are cooked but still firm.