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Harvard Carrots

chef.tim.lee's picture
Ingredients
  Carrots 2 Pound, scraped
  Sugar 1⁄2 Cup (8 tbs)
  Cornstarch 1 1⁄2 Tablespoon
  Vinegar 1⁄4 Cup (4 tbs)
  Water 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
Directions

Cut carrots into 1/2-inch crosswise slices and cook, covered, in a large saucepan with a small amount of boiling salted water for 15 minutes or until tender; drain.
Combine sugar and cornstarch in a small saucepan; add vinegar and water.
Cook over mediumheat, stirring constantly until thickened.
Add sauce and butter to carrots.
Cook over low heat until butter melts and carrots.
are thoroughly heated.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Mixing
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
8

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 157 Calories from Fat 52

% Daily Value*

Total Fat 6 g9.2%

Saturated Fat 3.7 g18.3%

Trans Fat 0 g

Cholesterol 15.1 mg5%

Sodium 79.4 mg3.3%

Total Carbohydrates 26 g8.6%

Dietary Fiber 3.2 g12.8%

Sugars 17.9 g

Protein 1 g2.2%

Vitamin A 382.4% Vitamin C 11.2%

Calcium 4% Iron 2%

*Based on a 2000 Calorie diet

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Harvard Carrots Recipe