| | Flemish Carrots
2 pounds of carrots
3 tablespoons of butter
1/4 pound of cooked ham, minced
1 onion, finely chopped
1/2 cup of beef broth
1/2 teaspoon of salt
freshly ground black pepper
2 tablespoons of finely chopped parsley
Peel the carrots and slice into matchlike strips. Melt the butter in a casserole. Add the ham and onion and sauté for 3 minutes without browning. Add the carrots, broth, salt and pepper and mix well. Cover the pan and simmer the carrots over low heat about 30 minutes or until tender. Sprinkle with chopped parsley and serve from the casserole. 4 - 6 servings |
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