Food recipes
Apple Glazed Baby Carrots Recipe
Apple Glazed Baby Carrots Recipe Ingredients: carrots, raw lemon juice, raw margarine, regular, 80% fat, composite, stick, without salt apple juice, canned or bottled, unsweetened, without added ascorbic acid soup, ch...
Apple Glazed Baby Carrots Recipe
Ingredients:
carrots, raw
lemon juice, raw
margarine, regular, 80% fat, composite, stick, without salt
apple juice, canned or bottled, unsweetened, without added ascorbic acid
soup, chicken broth or bouillon, dry
spices, cinnamon, ground
cornstarch
water, bottled, generic
Directions:
In a steamer over 2 inches of boiling water, steam the carrots, covered, for 3 min.
Sprinkle with lemon juice.
Heat the margarine in a medium skillet over medium heat.
Add in the apple juice concentrate and cook till it melts.
Add in the broth and cinnamon and bring to a boil.
Mix together the cornstarch or possibly arrowroot pwdr with the water.
Add in to the skillet, lower the heat, and cook till thickened.
Add in the carrots and toss well to coat.
This recipe yields 6 servings.
Serving size: 1/2 c..
Comments: No need for sticky brown sugar and high-fat butter; let the natural, sweet taste of the carrots shine through.
Ingredients:
carrots, raw
lemon juice, raw
margarine, regular, 80% fat, composite, stick, without salt
apple juice, canned or bottled, unsweetened, without added ascorbic acid
soup, chicken broth or bouillon, dry
spices, cinnamon, ground
cornstarch
water, bottled, generic
Directions:
In a steamer over 2 inches of boiling water, steam the carrots, covered, for 3 min.
Sprinkle with lemon juice.
Heat the margarine in a medium skillet over medium heat.
Add in the apple juice concentrate and cook till it melts.
Add in the broth and cinnamon and bring to a boil.
Mix together the cornstarch or possibly arrowroot pwdr with the water.
Add in to the skillet, lower the heat, and cook till thickened.
Add in the carrots and toss well to coat.
This recipe yields 6 servings.
Serving size: 1/2 c..
Comments: No need for sticky brown sugar and high-fat butter; let the natural, sweet taste of the carrots shine through.