Recipe - Caramelized Carrots

2 Bags carrots;, (16oz.)
1 lg Fresh lemon
4 tablespoon Butter
One fourth cup Light brown sugar

Cut each carrot crosswise in half. In 3quart 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@juno.com Date:
Oct. 4, 1997

Recipe by: HOME COOKING MAGAZINE OCT. 1997

Posted to MCRecipe Digest V1 #827 by essie49@juno.com (Ethel R Snyder) on
Oct 05, 1997