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Tangy Carrots
Tangy Carrots
Diana Rattray
At a Glance
Course : Side Dish
Type of Prep : Simmer
Cuisine : U.S. Regional
 
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Tangy Carrots

From Diana Rattray,
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Carrots with a tangy sweet-sour sauce.

INGREDIENTS:

  • 3 tablespoons butter
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • dash pepper
  • 2 tablespoons light brown sugar, packed
  • 2 tablespoons cider vinegar
  • 1 cup hot water
  • 4 cups sliced, hot, cooked carrots

PREPARATION:

In a skillet over medium low heat, cook butter until lightly browned; add cornstarch. Continue cooking , stirring constantly. Add salt and pepper. Combine sugar, vinegar, and water; stir until sugar is dissolved. Add sugar mixture to butter mixture. Cook over low heat, stirring constantly, until sauce is smooth and thickened. Pour over the hot cooked carrots. Serves 6.

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Carrot Recipes Index
Side Dish Casseroles
Vegetable Dishes
Crockpot Vegetable



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