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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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THANKSGIVING RECIPES |
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CIDER-GLAZED CARROTS Yield: 12 servings.
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get a head start, boil the carrots a day ahead. Refrigerate them in
a zip-top plastic bag, then sauté just before serving. |
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INGREDIENTS: |
- 9 cups (3-inch) julienne-cu carrot
(about 2½ pounds)
- ¼ cup packed brown sugar
- 2 tbsp cider vinegar
- ½ tsp dry mustard
- ½ tsp paprika
- ¼ tsp salt
- ¼ tsp celery seeds
- 1 tbsp chopped fresh parsley
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DIRECTIONS: |
- Place carrot in a large saucepan;
cover with water. Bring to a boil. Reduce heat; simmer 1 minute
or until tender. Drain.
- Combine brown sugar and remaining
ingredients except parsley in a large nonstick skillet over low
heat; cook until butter melts, stirring frequently. Bring to a
boil.
- Reduce heat to medium; add
carrots. Cook 3 minutes or until carrots are glazed and
thoroughly heated, stirring constantly. Sprinkle with chopped
parsley; toss to combine.
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KOSHER DELIGHT MAGAZINE
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