Glazed Carrots 21 Nov 13








Glazed Carrots

6 carrots, peeled and cooked whole

1/4 tsp salt

1 tablespoon cornstarch

1/4 cup honey or sugar

1/2 cup water

2 tablespoons butter

1/4 cup vinegar

2 cloves sticks, optional

In a covered saucepan, simmer carrots, in barely enough lightly salted water to cover, until tender but firm. Remove carrots from pot; drain and set aside. In the same saucepan, combine salt, honey or sugar, cornstarch, cloves and water. Stir until cornstarch has dissolved. Bring to a boil and reduce heat to a simmer, cook until clear and slightly thickened. Add butter and vinegar. Remove cloves. Pour sauce over carrots and serve.