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Post by chief_cook2 on Nov 16, 2002 22:42:10 GMT -6
In the fall when you dug up the last of your carrots, there were always some baby ones, that I liked to use up as soon as possible. This is one of those recipes which got the kids eating their veggies.
1 lb. hot cooked carrots
Glaze: 1 cup water 1/2 cup brown sugar 1/8 tsp. ginger Dash of nutmeg 1 tbsp. cornstarch dissolved in 1/4 c. water. 2 tbsp. butter
Bring water, brown sugar, ginger and nutmeg to a boil. Thicken with cornstarch mixture. Stir in butter. Pour over carrots, tossing to coat.
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