Candied carrots - country cooking
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Carrots |
| 1 | small | Lemon |
| 2 | tablespoons | Butter or margarine |
| 2 | tablespoons | Light-brown sugar |
Directions
1. Cut each carrot crosswise in half. In heavy 3-quart saucepan, heat 1 inch water to boiling over medium heat. Add carrot halves, cover, and simmer 15 to 20 minutes or until crisp-tender.
2. Meanwhile, finely grate 1 t peel from lemon and reserve, then cut lemon and squeeze 1 T juice.
3. Drain cooked carrots and return to saucepan; add butter, brown sugar, and lemon juice. Cook over medium heat, stirring frequently, until sugar is completely dissolved and carrots are well glazed-about 5 minutes. Spoon carrots into serving bowl; garnish with reserved grated lemon peel and serve.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary