Sabtu, 03 Februari 2018
Everybody who's ever been to grandma's home will keep in mind this dish from way back. One thing fairly comforting about this old-fashion aspect dish. Candy and savory carrots go nice with bland meats equivalent to pork tenderloin, turkey or rooster breast. I'm copying this retro recipe straight from great-grandma's personal recipe card. Pack this in an air tight container and place it within the cooler prepared for the grilled entree in your subsequent overnight rafting trip .
CARROTS ELEGANTE
1 lb carrots (thinly sliced)
1/four cup raisins (substitute dried currants, cranberry, or cherries)
1/four margarine (or butter)
three T honey
1 T lemon juice (recent is greatest)
1/four t floor ginger (or sliced recent)
1/four cup sliced almonds (toasted is even higher)
Prepare dinner carrots lined in half cup boiling water for about eight minutes. (Or simply saute in a frivolously oiled pan with 1/eighth cup of water) Drain. Pour carrots right into a 1 qt baking dish and stir in the remainder of the elements. Bake uncovered in a pre-heated 375 diploma oven for 35 minutes. Serve sizzling or at room temperature.
CARROTS ELEGANTE
1 lb carrots (thinly sliced)
1/four cup raisins (substitute dried currants, cranberry, or cherries)
1/four margarine (or butter)
three T honey
1 T lemon juice (recent is greatest)
1/four t floor ginger (or sliced recent)
1/four cup sliced almonds (toasted is even higher)
Prepare dinner carrots lined in half cup boiling water for about eight minutes. (Or simply saute in a frivolously oiled pan with 1/eighth cup of water) Drain. Pour carrots right into a 1 qt baking dish and stir in the remainder of the elements. Bake uncovered in a pre-heated 375 diploma oven for 35 minutes. Serve sizzling or at room temperature.