Glazed Carrot Coins: Difference between revisions
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=== Preparation === | === Preparation === | ||
In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Remove and keep warm. In the same pan, heat brown sugar and butter and bubbly. Stir in lemon | In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Remove and keep warm. In the same pan, heat brown sugar and butter and bubbly. Stir in lemon juice and ginger. Return carrots to pan; cook and stir over low heat for 10-15 minutes or until glazed. Remove from the heat; stir in vanilla. | ||
[[Category:Side Dish]] | [[Category:Side Dish]] | ||
[[Category:Carrots]] | [[Category:Carrots]] | ||
Revision as of 01:41, 23 December 2014
| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | 15 min |
| Source | Taste of Home 1998 (pg 225) |
| Yield / serves | 6 servings |
| Rating | Delicious |
Ingredients
- 12 medium carrots, cut into 1-inch pieces
- 1/2 c brown sugar, packed
- 3 T butter or margarine
- 1 t lemon juice (or 1 T lemon zest)
- 1/4 t vanilla extract
- 1/2+ t powdered ginger (optional)
Preparation
In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Remove and keep warm. In the same pan, heat brown sugar and butter and bubbly. Stir in lemon juice and ginger. Return carrots to pan; cook and stir over low heat for 10-15 minutes or until glazed. Remove from the heat; stir in vanilla.
