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This recipe for CIDER GLAZED CARROTS, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Tuesday, November 4, 2008


Can boil the carrots a day ahead. Refrigerate them in a Ziploc bag, then sauté just before serving.

9 c. 3” julienne cut carrots (about 2-1/2#)
¼ c. brown sugar
2 T. butter
2 T. cider vinegar
½ tsp. dry mustard
½ tsp. paprika
¼ tsp. salt
¼ tsp. celery seeds
1 T. chopped fresh parsley

Place carrots in large saucepan; cover with water. Bring to boil. Reduce heat, simmer 1 minute or until tender. Drain.

Combine brown sugar and remaining ingredients, except parsley in a large nonstick skillet over low heat, cook until butter melts, stirring frequently. Bring to boil.

Reduce heat to medium, add carrots. Cook 3 minutes or until carrots are glazed and thoroughly heated, stirring constantly. Sprinkle with chopped parsley, toss to combine. Yield 12 servings.




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