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Categories:Viewed: 44 - Published at: 6 years ago
Ingredients
- 6 to 8 medium carrots
- 2 Tbsp. butter or margarine
- 1 1/2 tsp. cornstarch
- 2 Tbsp. cold water
- 1/4 c. brown sugar
- 1/4 c. pecans, chopped
Method
- Slice carrots and place in 1 quart baking dish with butter and brown sugar.
- Cover tightly and microcook for 9 to 11 minutes. Stir after 5 minutes.
- Mix water and cornstarch until smooth and stir into carrot mixture.
- Add pecans.
- Cover and microcook for about 3 minutes or until thickened.
- Stir before serving.
- Can use canned carrots. Be sure to drain, always vent.
