10 to 12 sm. young carrots
2 T. margarine
1 T. brown sugar
1 T. honey
2 T. finely-chopped parsley or fresh mint
Wash and trim carrots. Cook in a small amount of boiling, salted water for 15 minutes, or until tender. Drain. Melt margarine in a skillet or saucepan. Add sugar, honey and carrots. Cook over low heat, turning carrots frequently until well glazed. Sprinkle with chopped parsley or mint and serve immediately. Makes 4 servings.
These recipes are from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and are used with permission.