Reynaldo's spiced sweet carrots
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Carrots, sliced crosswise |
| ¼ | cup | Canola oil |
| 3 | Stalks celery, chopped | |
| 1 | Green bell pepper, diced | |
| 3 | Scallions, cut in 1\" pieces | |
| 3 | tablespoons | Tomato paste |
| 1 | teaspoon | Oregano |
| ½ | cup | Brown sugar, crumbled |
| ½ | cup | Chicken stock |
| 1 | teaspoon | Mustard powder |
| 1 | tablespoon | Worcestershire sauce |
| ¼ | teaspoon | White pepper |
Directions
Cook carrots in water to cover until tender. Drain and set aside in a deep serving bowl.
Add oil to a saucepan and bring to moderate heat. Add celery, green bell pepper, and scallions and saute for 5 min. Add tomato paste, oregano, brown sugar, chicken stock, mustard, Worcestershire sauce, and pepper.
Pour heated sauce mixture over carrots, Bring to room temperature, then refrigerate for at least 1 hour or overnight.
Healthy Southwestern Cooking
by Bob Wiseman
ISBN 0-87358-618-2
pg 69
Submitted By DIANE LAZARUS On 11-27-95
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