Recipe - Carrot Coins

3 Carrots; (3 to 4)
One half cup Water
2 tablespoon Brown sugar
1 tablespoon Butter
1 teaspoon Cider vinegar
Salt and pepper; to taste

Peel and slice the carrots into thin rounds or coins. Place them in a
mediumsize frying pan with the water. Cover and cook over mediumhigh heat
for 6 to 7 minutes, or until the water has nearly evaporated and the
carrots are soft. Uncover and add the sugar, butter, and cider vinegar.
Turn up the heat and saute, stirring for 2 to 3 minutes. A coppercolored
glaze will form over the carrots. Season with salt and pepper.

Posted to MCRecipe Digest V1 #180

Date: Fri, 2 Aug 1996 16:42:49 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
NOTES : Reviewed in "Vegetables your kids will eat," Family Fun Magazine,=
May 1996. A coppercolored glaze forms over the carrots.=20