| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Sami | Miamiherald, Vegetables | 8 | Servings |
INGREDIENTS
| 2 | lb | Baby carrots |
| 1/2 | ts | Salt |
| 2 | tb | Balsamic vinegar |
| 2 | tb | Honey |
| 2 | tb | Chopped fresh parsley leaves |
| 2 | cl | Garlic; minced |
| 1/4 | ts | Freshly ground pepper |
| 1 | minute. |
INSTRUCTIONS
Place carrots, salt and 1/2 c water in a large saucepan. Bring to a boil over high heat, cover and reduce heat to low and simmer 5 to 6 minutes, until carrots are just tender and most of the liquid is evaporated. Add vinegar, honey, parsley, garlic and pepper and stir well. Cook on high heat, stirring constantly, just until vinegar has evaporated, about Nutritional info per serving: 79 cal: 1g pro, 19 carb, .2 g fat (3%) Source: adapted from Jacque Pepin's Simple and Healthy Cooking Miami Herald, 11/16/95 format by Lisa Crawford, 7/14/96 Posted to MM-Recipes Digest V3 #196 Date: 15 Jul 96 00:22:58 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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