Cook 4 carrots peeled and cut in
chunks, 15 minutes. Drain. Cut celery stalks in 2 inch pieces. Measure 2 cups.
Lightly brown carrots, celery, and 1 diced small onion in 2 Tbsps. butter. Add
¾ cup water, and season with salt and pepper. Cove, and cook until vegetables
are tender. Uncover, to evaporate liquid. Sprinkle with chopped parsley. Makes
4 servings.
Professional Style Cooking, From a Professional.
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