| General Category : Side Dish |
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| Food Group : Vegetables |
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| Preparation Method : Boil/Simmer |
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| Other Criteria : Christmas |
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| This is a convenient party dish because it can be assembled in the pot and set aside hours before its last-minute cooking. |
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Ingredients
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2 lb (1 kg) carrots, peeled and cut into chunks |
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5 sprigs fresh thyme |
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2 tbsp (30 mL) butter or olive oil |
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1 tbsp (15 mL) granulated sugar |
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1/2 tsp (2 mL) salt |
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Preparation
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In skillet, place carrots, thyme, butter, sugar, salt and 1/2 cup (125 mL) water; cover and bring to boil over high heat. Cook until water has evaporated and carrots are tender-crisp, 8 to 10 minutes. Uncover, reduce heat to medium-high and fry until carrots are tender and golden brown at edges, 4 to 5 minutes. Remove thyme sprigs.
Makes 8 servings.
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More Information
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| Tip: For an attractive presentation, roll-cut the carrots. From bottom tip of carrot, make a sharp diagonal cut; roll carrot about two-thirds around and make another sharp diagonal cut. Repeat to top. |
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Nutritional information
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Per serving: about 74 cal, 1 g pro, 3 g total fat (2 g sat. fat), 11 g carb, 3 g fibre, 9 mg chol, 235 mg sodium. % RDI: 3% calcium, 4% iron, 233% vit A, 3% vit C, 6% folate.
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Source
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Homemakers Magazine: Dec./Jan. 2006
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