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Carrots |
I often use the little carrots in the plastic bags. Not the
tiny ones used for school lunches. Or you can slice regular carrots
into bite sized spears.
6-8 carrots (regular size)
1-2 tablespoons butter
2 tablespoons sugar
Salt
Water
Peel regular carrots with a potato peeler, which takes away some
of the nutrition, but it gives a more appetizing appearance. If
the skin is left on it sort of looks dirty when the carrots are
cooked. Another method of sort of peeling them is to rub them hard
with an abrasive kitchen pad before cooking.
The following method sort of caramelizes the carrots.
Place carrots and other ingredients in a medium saucepan on medium
high heat.
Cook with the lid ajar until the water disappears, stirring occasionally.
This, hopefully happens when the carrots are tender. If it gets
too dry before the carrots are done, add more water. If the carrots
are done and there is too much liquid, take off the lid, raise heat
and stir until done and liquid reduces.
-MDH
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