Yield: 1 Servings
Measure | Ingredient |
---|---|
4 cups | Carrots; use the already peeled baby kind |
5 tablespoons | Butter or margarine |
½ cup | Orange or apple juice |
2 tablespoons | Onion; grated |
2 tablespoons | Sugar |
½ teaspoon | Thyme |
\N \N | Salt and pepper |
Put carrots, 4 Tablespoons butter or margarine and onion into pot. Cover and steam 10 minutes. Add other ingredients and cook 5 minutes more.
Correct seasongs.
Posted to JEWISH-FOOD digest V97 #307 by "Samuel M. Goodrich, M.D." <samuel@...> on Nov 24, 1997