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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These carrots are lightly sweet and low in fat. The recipe is from a Betty Crocker cook booklet March 1994. Ingredients:
3 cups carrots, 1/4 inch slices |
1/2 cup water |
1/2 cup dry white wine or 1/2 cup apple juice |
2 teaspoons butter or 2 teaspoons margarine |
1 teaspoon ground ginger |
1 tablespoon lemon juice |
2 teaspoons brown sugar, packed |
Directions:
1. Place the carrots, water, wine, butter and ground ginger in a 10-inch skillet.
2. Bring to a boil and cook over medium heat for 12 to 15 minutes, stirring occasionally, until liquid has evaporated.
3. Reduce heat to medium-low, add lemon juice and brown sugar.
4. Cook an additional 5 minutes, stirring occasionally until carrots are glazed.
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