International Intoxicated Carrots
Try this International Intoxicated Carrots recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
side dishes
vegetables
butter
carrot
carrots
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- salt to taste
- 2 ts sugar
- or
- 2 tb unsalted butter
- french cognac -- 1/4 inch
- 1 lb carrots (about 5 or 6)
- swedish
- 1/2 c scotch, bourbon -- spanish
- batons (wha
- cut into 2 x 1/4 x
- i slice mine)
- Carbohydrate 6.274309990002 g
- Cholesterol 91.59 mg
- Fat 34.55286 g
- Fiber 0 g
- Protein 0.3621 g
- Saturated Fat 21.882768 g
- Serving Size 1 1 Serving (162g)
- Sodium 43.444 mg
- Sugar 6.274309990002 g
- Trans Fat 2.418828 g
- Calories 330 calories
In a heavy skillet or saute pan, melt the butter over moderate heat. When the foam subsides, add the carrots, sugar and salt to taste. Stir the mixture until the carrots are coated with the butter. Add the liquor of choice, bring to a boil over high heat, reduce heat to a simmer, and cook the carrots, stirring occasionall, for 4 or 5 minutes, or until they are tender and the liquor has evaporated. Serve warm. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
