*  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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