This recipe came about after many agonizing arguments with my children
over the benefits of vegetables. As I have mentioned before, I was always
trying to camouflage vegetables so that my finicky kids would derive the
many benefits from eating them. I suppose that in today’s health conscious
society all the sugar that this recipe contains would be frowned upon. But
at the time it worked well and most of my children loved their carrots
this way. This recipe is easily tripled so I often made it for church
pot-luck suppers. The older ladies especially enjoyed them.
2 packages of carrots, pared and sliced thin
1 small onion, diced
- lb. butter or margarine
- box of confectioners sugar
1 tbls. chopped fresh parsley
salt and pepper
Boil sliced carrots in salted water until tender and drain well. Add
butter, sugar and diced onion. Stir well and then pour into a casserole.
Sprinkle parsley on top and place uncovered in a 350 degree oven for about
45 minutes or until caramelized.