Tuesday, March 9, 2010

Buttered Carrots with Marjoram

The price of those packaged and processed vegetable dishes you can buy in the freezer section is just outrageous.  I was buying the Husband's icecream last week and saw a woman and 2 teenage kiddos loading frozen entrees and side dishes into a cart.  Ever looked at the ingredient list on some of that stuff?  Not real food. 

If I have extra money, I'd rather save up for a vacation or other luxury.  Good food is not a luxury and putting thought and care into feeding the people you love adds quality to life.  I bought carrots at Diane's Produce Market a couple days ago.  More about that later.  I like marjoram with carrots, oregano with beans, and dill with corn.  It is fun to try these combinations until you find what you like.  Of course, you can double or triple this recipe depending upon the number of people.
Buttered Carrots with Marjoram
3 carrots, cooked and drained
1 T. butter
1/8 t. marjoram
1/8 t. salt

Peal each carrot and chop off both ends.  Wash them well  Cut them into thin rounds.  Cook in water until the stick easily with a fork.  Drain them in a collandar.  Return them to the pan and add the rest of the ingredients.  Stir to combine until the butter has melted.  Serve immediately.

Remember to eat vegetables.

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