My first recipe from Mark Bittman's How to Cook Everything (HTCE); and the day before the day before finals begin, and with "real" food - a carrot - the archetype of real food.
These were great, simmered in butter and white wine, then with optional soy added right at the end, as well as parsley. I added the optional chopped onion, too, in the beginning, which was perfectly sweet in the end.
Grade: A, I will make again.
I wonder if there are two thousand recipes in his book because of the optional soy and optional onion - are those each counted as another? I'll find out.. later!
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