Carrots And Pineapple Recipe
Ingredients
| Carrots | 8 Medium | |
| Butter/Margarine | 2 Tablespoon | |
| Packed brown sugar | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pineapple chunks | 1 Can (10oz), drained | |
| 1/4 teaspoon dried chervil leaves | ||
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| Water | 2 Tablespoon | |
Directions
Cut carrots into strips, each about 3 x 1/2 inch.
Heat 1 inch salted water ( 1/2 teaspoon salt to 1 cup water) to boiling.
Add carrots.
Cover and cook until crisp-tender, about 5 minutes; drain.
Heat margarine in 10-inch skillet over medium-high heat until melted.
Add carrots, brown sugar and salt.
Cook, stirring occasionally, 5 minutes.
Stir in pineapple and chervil.
Heat until pineapple is hot; remove from heat.
Stir in sour cream and water.
Heat 1 inch salted water ( 1/2 teaspoon salt to 1 cup water) to boiling.
Add carrots.
Cover and cook until crisp-tender, about 5 minutes; drain.
Heat margarine in 10-inch skillet over medium-high heat until melted.
Add carrots, brown sugar and salt.
Cook, stirring occasionally, 5 minutes.
Stir in pineapple and chervil.
Heat until pineapple is hot; remove from heat.
Stir in sour cream and water.
Chef
