Recipe - Honey-Glazed Baby Carrots

2 pound Baby carrots
One half teaspoon Salt
2 tablespoon Balsamic vinegar
2 tablespoon Honey
2 tablespoon Chopped fresh parsley leaves
2 cl Garlic; minced
One fourth teaspoon Freshly ground pepper

Place carrots, salt and One half cup water in a large saucepan. Bring to a boil
over high heat, cover and reduce heat to low and simmer 5 to 6 minutes,
until carrots are just tender and most of the liquid is evaporated. Add
vinegar, honey, parsley, garlic and pepper and stir well. Cook on high
heat, stirring constantly, just until vinegar has evaporated, about
1 minute.

Nutritional info per serving: 79 cal: 1g pro, 19 carb,
.2 g fat (3%)

Source: adapted from Jacque Pepin's Simple and Healthy Cooking Miami
Herald, 11/16/95 format by Lisa Crawford, 7/14/96
Posted to MMRecipes Digest V3 #196

Date: 15 Jul 96 00:22:58 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM