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Jewish Recipes
Glazed Carrots

    500 grams of medium sized carrots
    2 tablespoons of margarine or butter
    1/3 of a cup of brown sugar
    1 1/4 cups of water
    2 tablespoons of flour
    a little salt

    1. Cut the carrots into rings.

    2. Lightly fry the carrots in the margarine or butter until golden brown on the outside.

    3. Boil the sugar and the water for five minutes, then add the carrots and cook until tender.

    4. Remove the carrots then dredge with flour.

    5. Return to the saucepan, add salt and simmer for a further five minutes, stirring constantly

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