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 ServingsPrep/Total Time: 20 min.
- 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.
Nutritional Facts: 1 serving (1 cup) equals 174 calories, 10 g fat (4 g saturated fat), 15 mg cholesterol, 433 mg sodium, 18 g carbohydrate, 4 g fiber, 4 g protein.