Glazed Baby Carrots
~Cathie Harris
1 1/2 pounds baby
carrots
3 tablespoons butter, cut into small pats
1-1/2 tablespoon sugar
1 teaspoon coarse salt
3 tablespoons butter, cut into small pats
1-1/2 tablespoon sugar
1 teaspoon coarse salt
Place baby carrots in
1/2-inch of water with butter, sugar, and salt. Bring water to a boil, cover
pan, and reduce heat to simmer. Cook carrots 7 or 8 minutes, remove lid, and
raise heat to medium high. Reduce water until it almost evaporates, a couple of
minutes. Turn carrots in sauce and serve.
No comments:
Post a Comment