| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 4 |
c |
Carrots; use the already peeled baby kind |
| 5 |
tb |
Butter or margarine |
| 1/2 |
c |
Orange or apple juice |
| 2 |
tb |
Onion; grated |
| 2 |
tb |
Sugar |
| 1/2 |
ts |
Thyme |
|
|
Salt and pepper |
INSTRUCTIONS
Put carrots, 4 Tablespoons butter or margarine and onion into pot. Cover
and steam 10 minutes. Add other ingredients and cook 5 minutes more.
Correct seasongs.
Posted to JEWISH-FOOD digest V97 #307 by "Samuel M. Goodrich, M.D."
<samuel@accucomm.net> on Nov 24, 1997
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