Created by: Echo Echo
Created on November 2, 2014
Categories: Dinner, Side Dishes, Vegetables, Carrot, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Christmas, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Vegetarian (more)
"I love carrots. If I remember correctly, this one came from or was adapted from the 1970s cookbook The Vegetarian Epicure. It has a sweet-and-sour taste."
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Prep Time: 15mPT15M
Cook Time: 30mPT30M
I scaled the recipe back for 1 serve and made as per recipe but when making again I will cut back on the brown sugar as I found it a bit to sweet for me. Thank you Echo Echo made for Alphabet Soup Game..
- 3 tablespoons butter
- 1 1/2 pounds carrots (slender carrots, cut in 1 inch lengths)
- 2 tablespoons lemon juice
- Salt, to taste
- 1 tablespoon cider vinegar
- 1/3 cup brown sugar
- Nutmeg (1 dash)
What You Will Need
No special items needed.
Melt 2 Tbs butter in a medium skillet and add the carrots through salt plus ¾ cup water.
Simmer over medium-low heat, covered, 20 minutes.
Remove cover and raise heat to high.
Cook, stirring often, about 6-8 minutes until nearly all the liquid evaporates.
Add the remaining 1 Tbs butter plus the vinegar through nutmeg.
Lower the heat to medium and cook, stirring constantly, until all the sugar is melted and the glaze is thick enough to coat carrots.
- Serving Size: 1 (140.7 g)
- Calories 161.7
- Total Fat - 8.3 g
- Saturated Fat - 5.7 g
- Cholesterol - 15.3 mg
- Sodium - 129.2 mg
- Total Carbohydrate - 22.3 g
- Dietary Fiber - 3.3 g
- Sugars - 16.5 g
- Protein - 1.2 g
- Calcium - 40.5 mg
- Iron - 0.4 mg
- Vitamin C - 9 mg
- Thiamin - 0.1 mg