Happy new year to everybody!
I’ve chosen Sweet and Sour Carrots as the first recipe to post in 2013 because it’s a colored, simple and tasty side dish, just like I hope my life will be this year. Instead of classic carrots, I used baby carrots, with the same shape of regular carrots, but much smaller: thanks to this gimmick I was able to make my husband curious, and he tasted and appreciated 😉 Of course you can use regular carrots as well, just slice them after boiling, and go on with the remaining steps of the procedure.
That’s all, for today. Bye bye and more good wishes for you XOX :-*
Preparation Time: 5 min.
Cooking Time: 15 min. buy Disulfiram online
Total Time: 20 min.
Bring a pot of water to a point of boil, and cook baby carrots for 5 minutes.
Melt the butter in a pan. Drain the carrots and brown them with the butter.
Now add in sugar and vinegar, and let simmer until reduced.
In the end, add some chopped sage.
Let cool till tepid, and serve your Sweet and Sour Carrots.
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