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I know first-hand that this recipe from my sister-in-law Teri Johnson is awesome. I love carrots anyway, and this kicks them up a notch with the addition of garlic and parsley.
This recipe comes from the Ogdensburg Community Cookbook circa 1982 (according to my mom’s note in the book).
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TERI JOHNSON’S PARSLEY CARROTS
- 2 Tbsp. water
- 2 Tbsp. finely chopped onion
- 1 tsp. instant chicken bouillon
- 1/4 tsp. salt
- 1 clove garlic, finely chopped
- 2 1/2 c. 1/4-inch sliced carrots
- 1 Tbsp. snipped or flaked parsley
Mix all ingredients except carrots and parsley in a 1-quart casserole. Stir in carrots. Cover tightly and microwave on high 4 minutes. Stir, then cover and microwave until carrots are tender, 4 to 6 minutes longer. Toss with parsley.
SUPPORT YOUR INDEPENDENT LOCAL NEWSPAPER: I started Old Mission Gazette in 2015 because I felt a calling to provide the Old Mission Peninsula community with local news. After decades of writing for newspapers and magazines like the New York Times, Los Angeles Times, Family Circle and Ladies' Home Journal, I really just wanted to write about my own community where I grew up on a cherry farm and raised my own family. So I started my own newspaper.
Because Old Mission Gazette is a "Reader Supported Newspaper" -- meaning it exists because of your financial support -- I hope you'll consider tossing a few bucks our way if I mention your event, your business, your organization or your news item, or if you simply love reading about what's happening on the OMP. In a time when local news is becoming a thing of the past, supporting an independent community newspaper is more important now than ever. Thank you so much for your support! -Jane Boursaw, Editor/Publisher, Old Mission Gazette
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