
| Ingredients: |
Notes: |
|
| Carrots (Halved and Sliced Lengthwise) |
6 per person |
|
| Water |
1/4 cup |
|
| Sugar |
1 tablespoon |
|
| Butter |
1 tablespoon |
|
| Beef Bullion |
1 cube |
|
|
|
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| 1. Slowly heat butter, sugar and boullion in water until dissolved. |
2. Let liquid cool before adding the carrots if you are making in advance. |
3. Stir in carrots and bring to a simmer. Cover and cook 20 minutes without removing the cover. |
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