Glazed Carrot Coins: Difference between revisions
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New page: {{RecipeSummary }} === Ingredients === {| |- | colspan="2" | 12 medium carrots, cut into 1-inch pieces |- | 1/2 c || brown sugar, packed |- | 3 T || butter or margarine |- | 1 t || lemon j... |
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{{RecipeSummary | {{RecipeSummary | ||
|PrepTime=10 min | |||
|CookTime=15 min | |||
|Yield=6 servings | |||
|Rating=Delicious | |||
|Source=Taste of Home 1998 | |||
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=== Ingredients === | === Ingredients === | ||
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=== Preparation === | === Preparation === | ||
In a suacepan, 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 peel. 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]] | ||
Revision as of 23:06, 25 February 2009
| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | 15 min |
| Source | Taste of Home 1998 |
| 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 |
Preparation
In a suacepan, 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 peel. Return carrots to pan; cook and stir over low heat for 10-15 minutes or until glazed. Remove from the heat; stir in vanilla.
