This is a great recipe....the cumin seeds add just that little bit of zip!!
Glazed Carrots with Sugar Snap Peas
3 TBSP butter
1 lb. carrots, sliced
1/4 tsp. each salt and pepper
3 TBSP sugar
1-1/4 cups chicken broth
1 tsp. toasted cumin seeds
8-oz. sugar snap peas
Melt butter in a skillet. Add carrots and cook until lightly golden, stir in salt and pepper. Push carrots to edges of skillet. Sprinkle sugar in middle of carrots and cook until sugar blends with butter. Stir in broth, bring to a simmer and cook until carrots are tender and sauce has thickened (does not thicken very much). Add cumin seeds. Bring a saucepan of water to a boil, add sugar snap peas, boil until tender. Drain in a colander under cold running water. Add sugar snap peas to the skillet and cook 5 minutes or until hot. Place in serving bowl.
Makes 6 servings.
Recipe source: The Apple Dumpling Gang Yahoo group
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