| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 3 |
|
Carrots; (3 to 4) |
| 1/2 |
c |
Water |
| 2 |
tb |
Brown sugar |
| 1 |
tb |
Butter |
| 1 |
ts |
Cider vinegar |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Peel and slice the carrots into thin rounds or coins. Place them in a
medium-size frying pan with the water. Cover and cook over medium-high heat
for 6 to 7 minutes, or until the water has nearly evaporated and the
carrots are soft. Uncover and add the sugar, butter, and cider vinegar.
Turn up the heat and saute, stirring for 2 to 3 minutes. A copper-colored
glaze will form over the carrots. Season with salt and pepper.
Posted to MC-Recipe Digest V1 #180
Date: Fri, 2 Aug 1996 16:42:49 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : Reviewed in "Vegetables your kids will eat," Family Fun Magazine,=
May 1996. A copper-colored glaze forms over the carrots.=20
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