Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 | Bags carrots;, (16oz.) |
| 1 large | Fresh lemon |
| 4 tablespoons | Butter |
| ¼ cup | Light brown sugar |
Cut each carrot crosswise in half. In 3-quart saucepan over medium heat, in 1 inch boiling, salted water, heat carrots to boiling. Cover and simmer for 20 minutes, or until tender. Drain. Meanwhile, grate 1 tablespoon lemon peel and squeeze 2 tablespoons juice from lemon. To carrots, add butter, brown sugar and lemon juice. Cook over medium heat, stirring gently, until sugar dissolves and carrots are glazed, about 5 minutes. Garnish with lemon peel. Serves 6. Typed by "Essie" Ethel R. Snyder <essie49@...> Date: Oct. 4, 1997
Recipe by: HOME COOKING MAGAZINE -- OCT. 1997 Posted to MC-Recipe Digest V1 #827 by essie49@... (Ethel R Snyder) on Oct 05, 1997