Candied carrots - country cooking

Yield: 6 servings

Measure Ingredient
1 pounds Carrots
1 small Lemon
2 tablespoons Butter or margarine
2 tablespoons Light-brown sugar

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

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