Wednesday, May 29, 2013

What's Cooking: Candied Carrots

1 pound carrots
2 tablespoons butter 
1/4 cup packed brown sugar 
1 pinch salt

1 pinch ground black pepper

1. Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes, but not until they are mush.
2. Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly.

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