IT SEEMS carrots are frequently on my menu. They're so easy to work with and are usually on hand. This is one of my favorite recipes. I got it from a neighbor. We like to share recipes at our potluck suppers while we're eating all those delicious home-cooked dishes. -Annie Hicks, Zephyrhills, Florida
- 1-1/2 cups sliced carrots
- 1/2 cup apple juice
- 1 tablespoon honey
- 1 teaspoon grated orange peel
- 1 teaspoon butter
- 1/4 teaspoon salt, optional
- In a small saucepan, combine carrots and apple juice. Cover and cook over medium heat for 10 minutes or until tender. Stir in the remaining ingredients. Serve with a slotted spoon. Yield: 2 servings.
Originally published as Honeyed Carrot Coins in Reminisce September/October 1999, p49
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