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From Virginia Wiedemann:  "Here is absolutely the best way to serve carrots. The recipe comes from a small cookbook by Carol Campbell who owned Camcotte House, an herb garden and shop in Oberlin, Ohio. The herbs may sound strange, but do not substitute others and do not leave out any or the special taste won't be there."

Herbed Carrots

1 lb. carrots
1/4 tsp. dried basil
1/4 tsp. dried marjoram
1/4 tsp. summer savory
2 Tbsp. butter, ghee, or healthy margarine

Scrub carrots, and cut in 1 1/2" lengths. Cut the fat top ends in half lengthwise so all the pieces are about the same size. Steam until tender. Add the dried basil, marjoram and summer savory.  Add butter, ghee or a heart- healthy margarine such as Smart Balance and serve.

Serves 4 

 

 

 

 

 

 

 

 

 

 

 

 

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