Carrots with aceto balsamico

Yield: 6 Servings

Measure Ingredient
6 mediums Carrots; peeled and sliced
1 tablespoon Butter
2 tablespoons Brown sugar
2 tablespoons Butter
½ teaspoon Balsamic vinegar
\N \N Salt

Place carrots in a saucepan with ¼ cup water, 1 tablespoon butter and a little salt. Cover tightly and simmer over low heat for 15-20 minutes until just done. Carrots should have absorbed the water.

Combine brown sugar, 2 tablespoons butter and balsamic vinegar in a saucepan and cook until well blended. Pour over carrots and serve.

Recipe by: Williams-Sonoma

Posted to MC-Recipe Digest V1 #898 by KSBAUM@... on Nov 10, 1997

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