Thursday, March 18, 2010

Cracker Barrel Baby Carrots

I used to dislike cooked carrots.  I thought they were mushy and drab compared to their crispy, juicy raw selves.  One day I tried them at Cracker Barrel, and I fell in love with soft, buttery sweetness.  I have tried to imitate them ever since, but just couldn't find the right combination.  I finally found a recipe at Recipezaar that does a great job, and it's so simple (I modified it slightly).  Why couldn't I figure this out myself?!?  Now, I've just got to find a recipe for Cracker Barrel Pancakes!

2 lbs fresh baby carrots
1 t salt
1 T brown sugar
2 T butter, melted

Rinse carrots and put in a sauce pan, pouring enough water in pan to just cover the top of the carrots.  Cover and bring to boil over medium heat.  Turn heat to low and simmer about 30 minutes or until tender when pierced with a fork.  Drain.  Meanwhile, stir sugar into melted butter.  Pour over the drained, cooked carrots and stir well. 

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