| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
8 |
servings |
INGREDIENTS
| 6 |
c |
Sliced carrot rounds; (about 2 lbs) |
| 3 |
tb |
Margarine |
| 1/2 |
c |
Brown sugar |
| 3 |
tb |
Dijon mustard |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Minced parsley |
INSTRUCTIONS
Recipe By : "The Jewish Vegetarian Year Cookbook
These are not excatly on the theme, so I hope it is ok to post them.I
thought that they sounded interesting.These were featured in The Vegetarian
Voice ,an EMail Newsletter I get from the Mining Co.
http://vegetarian.miningco.com/gi/pages/mmail.htm
Place carrots and salt in a 2 quart saucepan and cover them with cold
water. Bring to a boil, reduce heat, cover and simmer until just tender,
about 10-12 minutes. Drain well and return carrots to the pan. Add
margarine, sugar and mustard and cook, stir gently over low heat until
carrots are coated with sauce. Taste and adjust flavorings as needed.
Garnish with parsley.
NOTES : Notes: "The Jewish Vegetarian Year Cookbook," by Rosa Rasiel and
Roberta Kalechofsky. To be released in Spring 1999.
Posted to JEWISH-FOOD digest by Joyce Rosenfield <dogsmom@cinci.infi.net>
on Nov 12, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”