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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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These slightly sweet carrots with a hint of cardamom go over big whenever I serve them. They're particularly nice at holidays, says field editor Joan Hallford of North Richland Hills, Texas. Ingredients:
2 pounds carrots, cut into 2-inch julienned strips |
1 teaspoon salt |
1/4 cup butter, cubed |
1/4 cup packed brown sugar |
1 teaspoon ground cardamom |
1 teaspoon grated orange peel |
Directions:
1. In a large saucepan, bring 1 in. of water, carrots and salt to a boil; reduce heat. Cover and simmer for 7-9 minutes or until crisp-tender; drain.
2. In a large skillet, combine the butter, brown sugar, cardamom and orange peel. Cook and stir over medium heat for 1-2 minutes or until sauce is thickened. Add carrots; toss to coat. Yield: 8 servings.
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