"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Candied Carrots Recipe

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This recipe for Candied Carrots, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Speer
Added: Friday, January 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups water
2 lbs. carrots, sliced 1/2 inch thick
2 cinnamon sticks (3 inches)
1 tsp. ground cumin
1 tsp. ground ginger
6 tbsp. honey
4 tsp. lemon juice

Directions:
Directions:
Bring water to a boil in a large skillet; add carrots, cinnamon sticks, cumin and ginger. Reduce heat; cover and simmer for 10 minutes. Add honey and lemon juice. Bring to boil. Boil uncovered for 4 minutes or until the liquid evaporates and the carrots are tender.

Number Of Servings:
Number Of Servings:
6 - 8

 

 

 

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