Harvard Carrots Recipe
Ingredients
| Carrots | 2 Pound, scraped | |
| Sugar | 1/2 Cup (16 tbs) | |
| Cornstarch | 1/2 Tablespoon | |
| Vinegar | 1/4 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs) |
Directions
Cut carrots into 1/2-inch crosswise slices and cook, covered, in a large saucepan with a small amount of boiling salted water for 15 minutes or until tender; drain.
Combine sugar and cornstarch in a small saucepan; add vinegar and water.
Cook over mediumheat, stirring constantly until thickened.
Add sauce and butter to carrots.
Cook over low heat until butter melts and carrots.
are thoroughly heated.
Combine sugar and cornstarch in a small saucepan; add vinegar and water.
Cook over mediumheat, stirring constantly until thickened.
Add sauce and butter to carrots.
Cook over low heat until butter melts and carrots.
are thoroughly heated.
Chef
