Even people who think they don't like carrots will eat and enjoy this dish. When I was working as housekeeper and cook for a lawyer years ago, he was so pleased with this recipe that he insisted I cook it whenever he entertained. He called it the "specialty of the house." -Ursula Ogden, Laurelville, Ohio
- 2 cups julienned carrots
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons chopped salted peanuts
- 1 tablespoon butter
- 2 teaspoons sugar
- Pepper to taste
- In a saucepan, bring carrots, water and salt to a boil. Reduce heat; cover and cook for 10 minutes or until carrots are crisp-tender. Drain. Add the peanuts, butter, sugar and pepper; toss to coat. Yield: 2 servings.
Originally published as Peanutty Carrots in Reminisce March/April 2001, p50
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