Yield: 8 Servings
|1 pack||(2-lb.) peeled baby carrots, (6 cups)|
|2 tablespoons||Unsalted butter|
|1 tablespoon||Dark-brown sugar|
|¼ teaspoon||Hot-red-pepper sauce|
|1 tablespoon||Minced parsley|
In large pot of boiling water, cook carrots 6 minutes, until crisp-tender.
Drain. Refresh under cold running water. (Can be prepared t this point 1 day ahead; dry carrots and refrigerate in food storage bag). To serve. In large skillet, over medium-high heat, melt butter. Stir in sugar, salt and pepper sauce. Add carrots; cook stirring 5 minutes until heated through and sugar is dissolved. Stir in parsley. Makes 8 servings.
Recipe by: McCALL'S MAGAZINE -- APRIL 1997 Posted to MC-Recipe Digest V1 #658 by essie49@... (Ethel R Snyder) on Jul 05, 1997