Tangy Carrots

[Guest guest]

I never was one for cooked carrots but this recipe

changed my view and turned my taste buds around

DM

 

Tangy Carrots

 

3 tablespoons butter

2 tablespoons cornstarch

1/2 teaspoon salt

dash pepper

2 tablespoons light brown sugar, packed

2 tablespoons cider vinegar

1 cup hot water

4 cups sliced, hot, cooked carrots

 

In a skillet over medium low heat, cook butter until

lightly browned; add cornstarch. Continue cooking ,

stirring constantly. Add salt and pepper. Combine

sugar, vinegar, and water; stir until sugar is

dissolved. Add sugar mixture to butter mixture. Cook

over low heat, stirring constantly, until sauce is

smooth and thickened. Pour over hot carrots. Serves 6.

 

 

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