GLAZED CARROTS (287)    RECIPE (114)

• CARROTS, FRESH, STIX
  QUANTITY:   11
  ASSOCIATED NUTRIENT:   CARROTS, RAW
  NUTRIENT AMOUNT IN LBS.:   9.79
• SUGAR, BROWN
  QUANTITY:   .75
  ASSOCIATED NUTRIENT:   SUGARS, BROWN
  NUTRIENT AMOUNT IN LBS.:   .75
• MARGARINE, SALTED, BULK
  QUANTITY:   .5
  ASSOCIATED NUTRIENT:   MARGARINE, REGULAR, HARD, SYBN
  NUTRIENT AMOUNT IN LBS.:   .5
• SALT
  QUANTITY:   .05208
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .05208

1) STEAM CARROTS UNTIL PARTIALLY TENDER. DRAIN AND RESERVE LIQUID.
2) ARRANGE COOKED CARROTS IN PAN.
3) COMBINE SUGAR AND SOME DRAINED LIQUID AND COOK UNTIL
   THIN SIRUP IS FORMED.
4) ADD MARGARINE AND SALT TO SIRUP AND BLEND.
5) POUR OVER PANNED CARROTS. BAKE UNTIL CARROTS ARE TENDER
   AND GLAZED, BASTING FREQUENTLY.