| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Schwartz, Schwartz1 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Carrots – peeled and sliced into thin; (450g) |
|
|
; sticks |
| 2 |
tb |
Water |
| 1 |
ts |
Schwartz Caraway Seeds |
| 1/2 |
oz |
Butter; (15g) |
| 1 |
ts |
Soft brown sugar |
|
|
Salt |
| 2 |
ts |
Dry sherry; (optional) |
INSTRUCTIONS
Place the carrots in a large pan with the water and Caraway Seeds.
Cover and simmer gently for about 10 minutes until the carrots are
tender.
Add the butter sugar and salt and cook for another 5 minutes, adding
the sherry (if using) for the last couple of minutes of the cooking
time.
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