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2 lb. baby carrots or carrot coins
Melt butter, oil, or margarine in a skillet. With the butter, add a drop of vegetable oil. Add the carrots and coat with the butter or oil or margarine. Cook a little, stirring around.
Add the sugar and coat the carrots liberally. Add a pinch of salt. Stir to mix only. A syrup will form.
Add water to almost cover. Cover and cook until the water evaporates. Check if done. If not, add a little more water and cook a little longer.
Poster's Notes:
Posted by Elena Eder
Nutritional Info Per Serving: N/A
2 tablespoons butter or vegetable oil or margarine
Water
1/2 cup white sugar
Salt
Carrots are a traditional part of the Passover Seder meal. These are simple but so elegantly delicious. There are only a few ingredients but the combination is wonderful.