| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Carrots | 6 | Servings | ||
INGREDIENTS
| 2 | Bags carrots;, (16oz.) | |
| 1 | lg | Fresh lemon |
| 4 | tb | Butter |
| 1/4 | c | Light brown sugar |
INSTRUCTIONS
Cut each carrot crosswise in half. In 3-quart saucepan over medium heat, in 1 inch boiling, salted water, heat carrots to boiling. Cover and simmer for 20 minutes, or until tender. Drain. Meanwhile, grate 1 tablespoon lemon peel and squeeze 2 tablespoons juice from lemon. To carrots, add butter, brown sugar and lemon juice. Cook over medium heat, stirring gently, until sugar dissolves and carrots are glazed, about 5 minutes. Garnish with lemon peel. Serves 6. Typed by "Essie" Ethel R. Snyder <[email protected]> Date: Oct. 4, 1997 Recipe by: HOME COOKING MAGAZINE -- OCT. 1997 Posted to MC-Recipe Digest V1 #827 by [email protected] (Ethel R Snyder) on Oct 05, 1997
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