Thursday, January 29, 2015



  • six carrots
  • one tablespoon of brown sugar
  • one teaspoon of  butter
  • 1 bouillon cube


  1. Slice six carrots round-wise (circles) and place in sauce pan.
  2. Cover and let simmer on low heat for two hours or until tender.
  3. Place carrots in sieve and crush.
  4. Put carrots back in saucepan.
  5. Add one bouillon cube for spice.
  6. Cook slowly for a half hour.


  1. Boil carrots until half way cooked.
  2. Slice carrots round-wise (circles).
  3. Sprinkle the carrots with brown sugar.
  4. Fry carrots in butter until tender.
  5. Serve hot.
Prepared by Christina Ross
January 29, 2015

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