Good Earth & Country Cooking, 1974
45 minutes — 8 Servings | ||||||||||||||||||||
Ingredients
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InstructionsCook carrots in water to cover with 1 teaspoon salt until tender, approximately 12 minutes. Drain and place in a shallow buttered baking dish. Melt the butter in a heavy skillet and slowly stir in the sugar, remaining salt and nutmeg. Stir with a wooden spoon until the sugar dissolves and turns a light caramel color. Stir in the wine and pour over the carrots. Heat in a 350F oven for 15 minutes. |