Yield: 1 servings
|2 pounds||Carrots, scraped -- sliced 1/4\" thick|
|\N \N||Cold water to cover|
|1 tablespoon||Lemon juice|
Cook sliced carrots in water until tender enough to pierce with a toothpick. Add salt, honey, lemon juice and cinnamon. Let simmer gently until liquid is reduced by half.
Brown flour in margarine and add to pot, shaking to distribute evenly.
Cook 5 minutes longer.
Typed in by Blanche Nonken
Recipe By :
From: Marjorie Scofield Date: 12-09-95 (13:23) (160) Fido: Recipes