| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetables, Side dish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Carrots, scrubbed |
| 1 |
oz |
Margarine |
| 3 |
oz |
Cider |
| 3 |
oz |
Water |
| 1 |
ts |
Rosemary |
| 1 |
ts |
Mustard powder |
INSTRUCTIONS
Dice the carrots. Melt the margarine in a small pot, add carrots & cook
over a gentle heat for 5 minutes. Pour in the cider & water. Add the
rosemary & mustard. Bring to a boil & simmer covered for 10 minutes. Add
more liquid if necessary. When the carrots are tender, put them in a
warmed serving dish & continue to cook the sauce till it is thickened &
syrupy. Pour over the carrots & serve straight away.
Sarah Brown "Vegetarian Kitchen"
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