 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
TANGY BABY CARROTS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pittman Estate in Hurst, Texas in 1993. Ingredients:
1 pound baby carrots |
1 large shallot very thinly sliced |
1 tablespoon margarine |
1 tablespoon coarsely ground mustard |
2 teaspoons fresh lime juice |
1/4 teaspoon freshly ground black pepper |
2 tablespoons minced fresh parsley |
Directions:
1. Steam carrots and shallot for 10 minutes then set aside.
2. For sauce melt margarine in a small skillet over medium heat.
3. Add remaining ingredients except parsley then cook until thoroughly heated stirring constantly.
4. Transfer sauce to a medium bowl then stir in parsley and carrot mixture.
5. Serve hot or cover and refrigerate to serve chilled.
|
|