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Sweet & Sour Carrots
1 pound of carrots, cleaned and cut into 1 inch slices
1/2 cup of vinegar
1/2 cup of beef broth
1/2 cup of sugar
1 tablespoon of all purpose flour
Cook carrots in a small amount of boiling salted water 10
minutes or until crisp-tender; drain and set aside.
Combine vinegar and broth in a saucepan; bring to a boil.
Reduce heat; simmer 2 minutes.
Combine sugar and flour; stir well and sprinkle in a 10 inch
cast iron skillet.
Place over medium heat, stirring constantly with a wooden spoon
until sugar melts and becomes a light golden brown.
Gradually add vinegar broth mixture, stirring to make a smooth
syrup.
Add carrots; cook over medium heat 15 minutes or until carrots
are tender.
Yield: 2 to 4 servings
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