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Glazed Carrots With Peas

A brightly colored side from the heartland. The carrots are also delicious alone. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Cook carrots until crisp tender; drain, cool and cut into strips or coins.
  • Melt butter; add sugar and mint leaves.
  • Cook carrots in this mixture until tender and glazed.
  • Cook peas lightly; drain and season with butter, salt and pepper.
  • Turn peas into hot serving dish and surround with glazed carrots.
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RECIPE MADE WITH LOVE BY

@Molly53
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@Molly53
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"A brightly colored side from the heartland. The carrots are also delicious alone. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
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  1. Molly53
    A brightly colored side from the heartland. The carrots are also delicious alone. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
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