Carrots with Pistachios
Source of Recipe
nwt
List of Ingredients
Carrots with Pistachios
3 16-ounce bags baby carrots or 3 pounds carrots, peeled and cut into 3" by 1/2" sticks
4 tablespoons margarine or butter (1/2 stick)
1 teaspoon salt
1/2 cup maple syrup
1/2 cup pistachios, chopped and toasted
1. In 12" skillet over high heat, heat 1" water to boiling. Add carrots; heat to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes until carrots are tender-crisp. Drain.
2. Return carrots to skillet; add margarine or butter and salt. Over medium-high heat, cook, gently stirring carrots occasionally until they are glazed and golden, about 10 to 15 minutes. Pour maple syrup over carrot mixture; heat to boiling. Boil 2 minutes, stirring frequently until carrots are lightly coated with glaze. Remove carrot mixture to platter; sprinkle with pistachios
Recipe
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