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Recipe info
Category: Ethnic
Rating: 4.00
Contributor: loafer
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Honeyed Carrots
12 medium carrots (about 1 1/2 pounds), sliced
1/3 cup honey
2 tablespoons vegetable oil
1 teaspoon lemon juice
1/2 teaspoon salt

Heat 1 inch salted water(1/2 teaspoon salt to 1 cup water) to
boiling. Add carrots. Heat to boiling; reduce heat. Cover
and cook until tender, 12 to 15 minutes; drain.

Cook and stir remaining ingredients in 10-inch skillet until
bubbly; add carrots. Cook uncovered over low heat, stirring
occasionally, until carrots are glazed, 2 to 3 minutes.


This recipe may have originated in ancient Egypt where honey was
the basic sweetener. Today Honeyed Carrots are served throughout
the Middle East. 6 servings
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