Spiced Carrots
VG, GF, SF

Yield: 8 servings

Ingredients

2 lbs carrots, scrubbed
2 oz butter
6 oz cider
6 oz water
2 tsp rosemary
2 tsp mustard powder

Directions

Dice the carrots. Melt the butter in a small pot. Add carrots and cook over a gentle heat for 5 minutes.  Pour in the cider and water. Add the rosemary and mustard. Bring to a boil and simmer covered for 10 minutes. Add more liquid if necessary. When the carrots are tender, put them in a warmed serving dish and continue to cook the sauce until it is thickened and syrupy. Pour over the carrots and serve straight away.

This recipe has not been tested by RecipeNet staff or volunteers. If you tried this recipe we would appreciate your feedback.

Recipe published: Winter, 1999

Print Page Version

Holiday Recipes

Previous page

The content on this site should not take the place of advice from your doctor. Visitors to this site agree to the terms and conditions in the disclaimer.

Copyright © 1999-2007 Robin L. Russell