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  1. Exported from MasterCook

  2. Carrots and Brussel Sprouts W/brown Sugar

  3. 8 Preparation Time :

  4. Categories : Vegetables Wrv

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. --WALDINE VAN GEFFEN VGHC42A--

  7. 2 pounds Baby carrots -- peel

  8. 2 pounds Brussel sprouts -- trim

  9. 1 1/2 cups Chicken stock

  10. 6 tablespoons Butter

  11. 1/2 cup Light brown sugar -- lightly

  12. 1 tablespoon Fresh ground pepper

  13. 1/2 teaspoon Salt

  14. Blanch the carrots in a large pot of boiling water until crisp-tender,

  15. about 4 minutes. With a slotted spoon, remove the carrots and put them

  16. in a bowl of ice water. Return the water to a boil and add the brussel

  17. sprouts and blanch until crisp-tender, about 5 minutes. Transfer to

  18. another bowl of water. When carrots and brussel sprouts are cool, drain.

  19. Bring the stock, butter and sugar to a boil in a large, heavy skillet,

  20. 5 to

  21. minutes, stirring gently to coat the carrots with the sauce. Add the

  22. brussel sprouts, pepper and salt and cook for several minutes, stirring

  23. gently to coat. Serve immediately. Source:

  24. Marcelle Bienvenu, The Times- Picayune, NOLA. - - - - - - - - - - - - - - - - - -

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