“if God had intended us to follow recipes, He wouldn’t have given us grandmothers”
This is another one of my grandmother’s recipes with no measurements. It’s hard to make a recipe taste like my grandmother’s when she didn’t measure anything, so I just cross my fingers and hope for the best. It always comes out very close to hers. I have such great memories of my grandmother, and everytime I make her recipes it’s a trip down memory lane.
- 10 carrots, peeled and cut up
- 3 garlic cloves, minced
- salt, pepper, garlic powder to taste
- breadcrumbs ( optional)
- parmesan cheese
- handful of parsley, chopped
Saute the crushed garlic and seasoning with 8 tablespoons of butter, (you can always add more or less depending on how many carrots you use). I then add the carrots, cook on medium heat until they are halfway cooked. Add the cheese, parsley, and breadcrumbs; if you need more butter add it now. I usually cook them until they are crunchy, not mushy.