Carrots Thetis

• 2 lb. carrots
• 1/2 onion
• 1/2 bunch celery
• 1/2 bell pepper
• 1/2 c. butter
• 1/2 tsp. m.s.g.
• 1/4 tsp. rosemary
• 1/4 tsp. garlic salt
• 1/4 tsp. seasoned salt
• 1/4 tsp. lemon pepper
• 1 pt. fresh mushrooms, sliced
• 1/4 c. liquid brown sugar
• 3 Tbsp. Worcestershire sauce
• 1/2 c. cooking sherry

1. Put the carrots, onion, celery and bell pepper through a food processor fitted with the thin slicing disk or slice them thinly by hand.
2. In a large skillet or pot with a lid, melt the butter. Add the vegetables and seasonings and saute gently for 15 minutes. Add the mushrooms, sugar, Worcestershire sauce and sherry.
3. Stir the mixture until it is thoroughly heated and the vegetables are limp, but not soggy.
4. Serves 12.

carrots, onion, celery, bell pepper, butter, rosemary, garlic salt, salt, lemon pepper, fresh mushrooms, liquid brown sugar, worcestershire sauce, cooking sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=629722 (may not work)