| 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>
A Message from our Provider:
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