Cooked Carrots

ByMrs. Katie

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Cooked Carrots

Yields: Plan for 1-2 whole carrots per person
Print Recipe
Ingredients Method Notes

Ingredients
  

  • about 12 medium carrots washed and sliced, or a large bag of baby carrots
  • sweetener of choice
  • 3 T. butter
  • salt

Method
 

  1. Put carrots in a saucepan that is large enough to contain the boiling water. Cover carrots with water and bring to a boil, reduce heat and simmer, covered or uncovered. When carrots are just at the fork-tender stage but not mushy, drain water and return carrots to pan on very low heat.
  2. Add sweetener of choice. One suggestion is ½ cup brown sugar.
  3. Add about 3 T. of butter.
  4. Seasonings may be added such as salt, grated lemon peel or ginger.

Notes

Try fresh or dried herbs such as parsley, rosemary, or thyme.

Mrs. Katie of Heritage Ways educates and encourages Diligent Homemakers by sharing her family’s homemaking and homesteading traditions and knowledge. A mother of six and Grandmarmee to a growing number of blessings, her favorite thing to do is cook for a table full of hungry folks. Find Mrs. Katie teaching at homemaking and homesteading events. She’ll be the one wearing an apron and counting her blessings.

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