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  • 1.

    Peel and rinse the carrots place in a sauce pan with the remaining ingredients, bring to the simmer, taste and adjust seasoning.

  • 2.

    Poach the carrots gently for 12 minutes or until just cooked. Remove the carrots and reduce the liquor to a glaze over a high heat and then toss the carrots back through the glaze and serve hot.

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Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Buttered Baby Carrots.


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Posted by Lynette49Report
they were the best carrots i have cooked and eaten
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