Carrots

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.

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