Originally Posted by
luvstoquilt
Mrs. gladding gave me a recipe about 30 years ago and we love it!
2 cups carrots (sliced thin or very small ones)
1 tablespoon sugar
2 tablespoons butter
1/2 cup water
1/4 teaspoon salt
3-4 tablespoons parsley
Place all except parsley in a saucepan and cook, covered, until water has cooked away. Let carrots sauté in utter that remains in pan until golden brown. Sprinkle and stir with chopped parsley.
I just made your recipe using 1 pound of carrots that made 2.5+ cups, also used 1/2 teaspoon of Truvia then the remaining items.
They are so very good and it is just me in the household, had to put them away before eating all of them. They are not real sweet and do not really taste like a cooked carrot, a good thing. Will be making them again for sure, thank you for your recipe.
Any hints on how to deal with them and take to a church potluck dinner. Putting them in a small crock pot to stay hot might over cook them, unless I can do them on site before the meal, in the crock pot.