Brown-Sugar-Glazed Carrots
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 397. Vision transcription from the scanned page; needs review.
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Ingredients
- 3/4 pound small or medium carrots, parsnips, or turnips, peeled
- 1 tablespoon margarine or butter
- 1 tablespoon brown sugar
Instructions
- Cut carrots or parsnips in half both crosswise and lengthwise. (Or, cut turnips into 1/2-inch cubes.) In a medium saucepan cook carrots or parsnips, covered, in a small amount of boiling water for 7 to 9 minutes (10 to 12 minutes for turnips) or till crisp-tender. Drain vegetables; remove from pan.
- In the same saucepan combine margarine or butter, brown sugar, and dash salt. Stir over medium heat till combined. Add carrots, parsnips, or turnips. Cook, uncovered, about 2 minutes or till glazed, stirring frequently. Season to taste with pepper.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Ginger glazed carrots 2010.jpg" by Karen and Brad Emerson; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Ginger_glazed_carrots_2010.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.