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Dine
I've had enough ...
By CHRIS SHERMAN, Times Staff Writer
© St. Petersburg Times
published February 27, 2003
Short-cut carrots.
Those peeled-and-cut carrots are handy at home and great for snacking, but on the plate of a $16 entree, those orange stubs don't cook up pretty. If you can't afford to peel real carrots, shred or puree the little ones or use something else. These look like the vegetable equivalent of Vienna sausages.
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