Recipe Review - Tangy Carrots - DM

[Guest guest]

I made these for Easter dinner. They were very good and even the kids liked

them.

Katie

 

 

 

D M <deranged_millionaire wrote: To:

gourmet-soups-stews-side_dishes-and-dinner_pies

D M <deranged_millionaire

Thu, 20 Mar 2008 15:49:18 -0700 (PDT)

Tangy Carrots

 

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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