1 pound carrots, scraped and diagonally sliced
1/2 cup rum
1/2 cup water
2 tablespoons butter or margerine
dash of groud nutmeg
dash of ground cinnamon
Combine carrots, rum, and water in a saucepan.
Bring to a boil; reduce heat, simmer 10 to 12 minutes or until carrots are crisp and tender.
Add remaining ingredients; toss gently until butter melts.
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