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Carrots And Pineapple

stacy's picture
Ingredients
  Carrots 8 Medium
  Butter/Margarine 2 Tablespoon
  Packed brown sugar 2 Tablespoon
  Salt 1 Teaspoon
  Canned pineapple chunks 20 Ounce, drained (1 Can)
  Dried chervil 1⁄4 Teaspoon
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Water 2 Tablespoon
Directions

Cut carrots into strips, each about 3 x 1/2 inch.
Heat 1 inch salted water ( 1/2 teaspoon salt to 1 cup water) to boiling.
Add carrots.
Cover and cook until crisp-tender, about 5 minutes; drain.
Heat margarine in 10-inch skillet over medium-high heat until melted.
Add carrots, brown sugar and salt.
Cook, stirring occasionally, 5 minutes.
Stir in pineapple and chervil.
Heat until pineapple is hot; remove from heat.
Stir in sour cream and water.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Pineapple
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes

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