Baby carrots in herb vinegar

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

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