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Baby Carrots in Herb Vinegar

Source of Recipe

The Cook's Garden catalog - Spring/Summer 1989 - page 5


List of Ingredients

20 sm Carrots; washed & trimmed
3/4 c Sugar
1 tb Lemon juice
1 tb Butter
2 tb Tarragon vinegar




Recipe

Place carrots, water and lemon juice in small saucepan. Cover and simmer 5 minutes. Remove cover, increase heat to high and cook, stirring, until liquid evaporates (5 minutes). Turn heat down.