Back to the carrots. How is it possible that they can be dried out and slimy at the same time? As always, rinsing stinky things helps.
"How are the carrots?"
"Good, despite the fact that they are ancient and exhumed from burial."
"The correct description is they were slimy yet dry."
"How is that different than being exhumed from burial?"
From Betty Crocker
|1 1/2||lb ready-to-eat baby-cut carrots|
|1/3||cup packed brown sugar|
|1/2||teaspoon grated orange peel|
- In 2-quart saucepan, heat 1 inch water to boiling. Add carrots. Heat to boiling; reduce heat. Simmer uncovered 6 to 9 minutes or until crisp-tender; drain and set aside.
- In 12-inch skillet, cook remaining ingredients over medium heat, stirring constantly, until bubbly.
- Stir in carrots. Reduce heat to low. Cook about 5 minutes, stirring occasionally, until carrots are glazed and hot.
Instead of the baby-cut carrots, you can use 1 1/2 bags (1-lb size) frozen sliced carrots, cooked as directed on the bag, or 1 1/2 pounds regular carrots, cut into julienne strips, cooked as directed in step 1.
If some of the baby-cut carrots are large, cut them in half lengthwise so all of the carrots cook in the same amount of time.
Nutrition Information:1 Serving (1 Serving)
- Calories 130
- (Calories from Fat 35),
- Total Fat 4g
- (Saturated Fat 2 1/2g,
- Trans Fat 0g),
- Cholesterol 10mg;
- Sodium 310mg;
- Total Carbohydrate 23g
- (Dietary Fiber 3g,
- Sugars 17g),
- Protein 1g