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Baby Carrots in Herb Vinegar


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Vegetables

Ingredients:

  • 20 sm Carrots; washed & trimmed
  • 3/4 c Sugar
  • 1 tb Lemon juice
  • 1 tb Butter
  • 2 tb Tarragon vinegar

Directions:

Place carrots, water and lemon juice in small saucepan. Cover and simmer 5 minutes. Remove cover, increase heat to high and cook, stirring, until liquid evaporates (5 minutes). Turn heat down.
 
From: The Cook's Garden catalog - Spring/Summer 1989 - page 5
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini