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9 to 12 medium carrots (about 1-1/2 pounds)
4 tablespoons butter or margarine
1 to 2 tablespoons lemon juice
2 tablespoons brown sugar
Peel carrots and cut in half lengthwise. Boil in salted water until tender; drain well. Melt butter in a heavy skillet; add lemon juice and brown sugar and stir until mixture thickens. Add carrots; stir until well glazed and heated through.
© Copyright Reiman Publications, 1993-1997
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