| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 6 |
lg |
Carrots |
| 1/2 |
c |
Water (from cooking carrots) |
| 1 |
c |
Light brown sugar |
| 1 |
c |
Honey |
| 2 |
tb |
Butter |
INSTRUCTIONS
Peel carrots and cut into 1/2 inch slices. Put in saucepan and add water to
cover. Cook until slightly tender when tested with a fork. Drain the carrot
water reserving 1/2 cup for the glaze.
Combine in saucepan carrot water, light brown sugar, honey and butter,
bring to a rolling boil. Boil for 8 to 10 minutes until you get a thick
syrup. Add carrots and stir gently to glaze and turn on low heat to heat
carrots through. Makes 4 to 6 servings Posted to TNT - Prodigy's Recipe
Exchange Newsletter by vaughndell@juno.com on Jul 17, 1997
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”