You cook, over a high flame, two pounds of baby carrots in chicken broth (14 oz can) until the broth is reduced to about a fourth of a cup. (approx. 8 mins.)
and you have Pepper Glazed Carrots. How easy it that?
Sunday, January 13, 2013
Glazed Carrots
Once a month we have dinner with a group of close friends. Whoever is hosting that month furnishes the entree and we bring either an appetizer, salad, vegetable or dessert. This month I chose to bring a vegetable. I found this easy recipe in my Southern Living Cookbook.
You cook, over a high flame, two pounds of baby carrots in chicken broth (14 oz can) until the broth is reduced to about a fourth of a cup. (approx. 8 mins.)
Stir in two tablespoons of butter and a 10 oz jar of pepper jelly (I used cranberry, jalapeno). Cook over low heat and additional five minutes.
They were sweet, with a little bit of a kick to them. I thought they were a nice addition to Jean's Pork Tenderloin. Have a wonderful Sunday.!
You cook, over a high flame, two pounds of baby carrots in chicken broth (14 oz can) until the broth is reduced to about a fourth of a cup. (approx. 8 mins.)
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That looks very tasty and easy to make, I'll try.
ReplyDeleteI certainly would like a taste!
ReplyDeleteSounds yummy to me!
ReplyDelete