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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I love carrots. If I remember correctly, this one came from or was adapted from the 1970s cookbook The Vegetarian Epicure. It has sort of a sweet-and-sour taste. Ingredients:
3 tablespoons butter |
1 1/2 lbs slender carrots, cut in 1 inch lengths |
2 tablespoons lemon juice |
salt, to taste |
1 tablespoon cider vinegar |
1/3 cup brown sugar |
1 dash nutmeg |
Directions:
1. Melt 2 Tbs butter in a medium skillet and add the carrots through salt plus 3/4 cup water.
2. Simmer over medium-low heat, covered, 20 minutes.
3. Remove cover and raise heat to high.
4. Cook, stirring often, about 6-8 minutes until nearly all the liquid evaporates.
5. Add the remaining 1 Tbs butter plus the vinegar through nutmeg.
6. Lower the heat to medium and cook, stirring constantly, until all the sugar is melted and the glaze is thick enough to coat carrots.
7. Serve immediately.
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