The Healthy My Ass Cookbook

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Index
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Other Vegetable Recipes:

Au Gratin Potatoes

Caramelized Onions

Corn Pudding

Fresh Mushroom Sauté

Fried Cabbage

German Red Cabbage

Green Beans with Bacon

Hash Browns Au Gratin

Ida Ho Potatoes

Lyonnaise Potatoes

Spinach Broccoli Rice Casserole

Sweet Potato Galette with Cranberries and Dates

Zucchini Gratin

Candied Carrots

Tender carrots in a brown sugar glaze the way grandma made them.

Ingredients:

1 lb. Carrots
2 Tbsps. Butter
1/3 cup Brown Sugar, packed
2/3 cup Water, hot
2 dashes Salt
1 dash White Pepper

Directions:

If you are using whole Carrots, as opposed to Baby Carrots, peel and slice into 1/4" slices.

Melt the Butter in a one quart pot over low heat, add the Brown Sugar, hot Water, Salt and White Pepper.  Add the carrots and stir to blend.  The carrots should all be in water but need not be covered in water.  Add more water if necessary if the top carrots are not in any water.

Increase the heat to high and bring to a rapid hard boil.  Lower the heat to medium and boil uncovered until the carrots are tender and most of the water has evaporated, about 40 to 50 minutes.

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Other Information:

Source: My recreation of how Grandma Schottel made them.

Times:
Preparation: 0:10
Cook: 0:50
Total: 1:00

Yield: 2 cups
Servings: 4

Nutrition Facts per Serving:
163 Calories
6g Fat (31.3% calories from fat)
1g Protein
28g Carbohydrate
3g Dietary Fiber
16mg Cholesterol
235mg Sodium.

Exchanges per Serving:
0 Grain(Starch)
2 Vegetable
1 Fat
1 Other Carbohydrates.

Rainbow Line

Copyright 2006-2024 by Keith Langeneckert.  All rights reserved.