Carrots and Brussel Sprouts W/brown Sugar

* Exported from MasterCook *

Carrots and Brussel Sprouts W/brown Sugar

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Wrv

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
2 pounds Baby carrots -- peel
2 pounds Brussel sprouts -- trim
1 1/2 cups Chicken stock
6 tablespoons Butter
1/2 cup Light brown sugar -- lightly

1 tablespoon Fresh ground pepper
1/2 teaspoon Salt

Blanch the carrots in a large pot of boiling water until crisp-tender,
about 4 minutes. With a slotted spoon, remove the carrots and put them
in a bowl of ice water. Return the water to a boil and add the brussel
sprouts and blanch until crisp-tender, about 5 minutes. Transfer to
another bowl of water. When carrots and brussel sprouts are cool, drain.
Bring the stock, butter and sugar to a boil in a large, heavy skillet,
stirring until the sugar dissolves. Add the carrots and cook for 5 to 6
minutes, stirring gently to coat the carrots with the sauce. Add the
brussel sprouts, pepper and salt and cook for several minutes, stirring
gently to coat. Serve immediately. Source:
Marcelle Bienvenu, The Times- Picayune, NOLA.

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