caribbean carrots |
in barbados carrots are presented in small amounts and served as a condiment. in this version of a caribbean favorite, bias cut carrots bathe in a light sauce. serve warm or at room temperature. |
2 cups bias cut carrots 1/2 inch thick |
1/4 cup finely chopped parsley |
sauce |
2 tablespoons fresh lime juice |
1/2 tablespoon margarine, melted |
1 tablespoon dark brown sugar |
place carrots in steamer basket. use drip pan if one is provided with your steamer. fill water reservoir to medium and steam for 15 minutes or until carrots are crisp tender. meanwhile make sauce: combine lime juice, margarine and brown sugar; stir well to combine. transfer cooked carrots to small bowl. add parsley and sauce. stir to combine. serves 4. |
