Class-side dish ID-43 Sub- Culture-Swedish Servings-8.00
12 carrots, up to 16, depending on size
3 Tbs butter
6 Tbs brown sugar
1/2 tsps salt
This is best if the carrots are yong and small, but if you have larger ones, halve them lengthwise and continue as if they were whole. Scrape the carrots and parboil them in salted water until not quite done, remove from fire and drain. Melt butter in kettle. Add salt and brown sugar and let that dissolve too, before adding the carrots. Simmer on low heat and shake occasionally, so that each carrot will be coated with this glaze. The beauty of this dish is that it can be prepared ahead of time and then gently reheated in time for dinner.
Comments: From "The Smorgasbord Cookbook", by Anna Olson Coombs, p. 107, Paperback Library, New York, 1958 Carrots cooked this way are a magnificent addition to any vegetable platter, or as a border around meat. They look luscious and taste better still. ===============================================================================