Yield: 1 servings
Measure | Ingredient |
---|---|
20 smalls | Carrots; washed & trimmed |
¾ cup | Sugar |
1 tablespoon | Lemon juice |
1 tablespoon | Butter |
2 tablespoons | Tarragon vinegar |
Place carrots, water and lemon juice in small saucepan. Cover and simmer 5 minutes. Remove cover, increase heat to high and cook, stirring, until liquid evaporates (5 minutes). Turn heat down.
From: The Cook's Garden catalog - Spring/Summer 1989 - page 5