Serves: 4
Total Calories: 110
1 Peel the carrots. Cut them into 1/4-inch-thick slices.
2 In a medium saucepan, melt the butter over medium heat. Add the vinegar and sugar and stir until the sugar is dissolved. Stir in the carrots and salt to taste. Cover the pot and cook until the carrots are softened, about 5 minutes.
3 Uncover the pan and cook the carrots, stirring frequently, until tender, about 5 minutes more. Taste for seasoning. Serve hot or at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Sweet-and-Sour Carrots recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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