Sweet and spicy glazed carrots
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Sliced carrot rounds; (about 2 lbs) |
| 3 | tablespoons | Margarine |
| ½ | cup | Brown sugar |
| 3 | tablespoons | Dijon mustard |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Minced parsley |
Directions
Recipe By : "The Jewish Vegetarian Year Cookbook These are not excatly on the theme, so I hope it is ok to post them.I thought that they sounded interesting.These were featured in The Vegetarian Voice ,an EMail Newsletter I get from the Mining Co.
Place carrots and salt in a 2 quart saucepan and cover them with cold water. Bring to a boil, reduce heat, cover and simmer until just tender, about 10-12 minutes. Drain well and return carrots to the pan. Add margarine, sugar and mustard and cook, stir gently over low heat until carrots are coated with sauce. Taste and adjust flavorings as needed.
Garnish with parsley.
NOTES : Notes: "The Jewish Vegetarian Year Cookbook," by Rosa Rasiel and Roberta Kalechofsky. To be released in Spring 1999.
Posted to JEWISH-FOOD digest by Joyce Rosenfield <dogsmom@...> on Nov 12, 1998, converted by MM_Buster v2.0l.
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