*  Exported from  MasterCook  *

             Carrots and Brussel Sprouts With Brown Sugar

Recipe By     : Marcelle Bienvenu, The Times-Picayune, NOLA
Serving Size  : 8    Preparation Time :0:00
Categories    : Vegetables                       Wrv

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      lb            Baby carrots -- peel
   2      lb            Brussel sprouts -- trim
   1 1/2  c             Chicken stock
   6      tb            Butter
     1/2  c             Light brown sugar --
                        - lightly packed
   1      tb            Fresh ground pepper
     1/2  ts            Salt

Blanch the carrots in a large pot of boiling water until
crisp-tender, about 4 minutes. With a slotted spoon, remove the
carrots and put them in a bowl of ice water. Return the water to a
boil and add the brussel sprouts and blanch until crisp-tender, about
5 minutes. Transfer to another bowl of water. When carrots and
brussel sprouts are cool, drain. Bring the stock, butter and sugar to
a boil in a large, heavy skillet, stirring until the sugar dissolves.
Add the carrots and cook for 5 to 6 minutes, stirring gently to coat
the carrots with the sauce. Add the brussel sprouts, pepper, and salt
and cook for several minutes, stirring gently to coat. Serve
immediately.

Posted by: Waldine Van Geffen (VGHC42A)


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