Buttered Carrots & Green Pepper Strips
Yield: 4 servings
1/2 pound carrots, thinly sliced (approximately 1 1/2 cups)
1 medium green bell pepper, cut in julienne strips (approximately 3/4 cup)
2 tablespoons butter
2 teaspoons grated Parmesan cheese
Cook carrots, covered, in 1 inch boiling salted water in large saucepan 5 to 8 minutes or until tender. Add bell pepper during last 2 minutes of cooking. Drain; toss with butter and cheese. Serve immediately.