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Crispy Coated Carrots




Source of Recipe


Bernice


List of Ingredients




Crispy Coated Carrots


8 small carrots
1/2 teaspoon (2 ml) salt
3 teaspoons (15 ml) butter or margarine, melted
1 cup (250 ml) corn flakes, crushed fine
1/4 teaspoon (1 ml) salt
1/4 teaspoon (1 ml) pepper
1/8 teaspoon (0.5 ml) paprika


Recipe




Cut the tops off the carrots.

Cover them with boiling water in a saucepan.

Add the 1/2 teaspoon (2 ml) of salt & cook them for 15 to 20
minutes, until they are tender.

Drain the carrots.

Place the melted butter in a shallow bowl.

In another shallow bowl, mix the crushed corn flakes, 1/4 teaspoon (1 ml) of salt, pepper & paprika together.

Roll the carrots through the melted butter, then through the crushed corn flake mixture.

Place the carrots on a broiler rack, about 2 inches from the heat.

Brown the carrots evenly on all sides under the broiler.

Serves 2