Candied Baby Bellini Carrot Recipe

Serves:  4

Ingredients:
1 lb baby carrots, steamed or boiled until just tender, well drained
1 tbsp butter
2 tbsp Stonewall Bellini Brunch Jam
salt and pepper to taste
1 tsp flat-leaf parsley, chopped (optional)

Directions:
Melt butter and Bellini Jam in a large skillet over medium-high heat until bubbly. Add carrots and stir to cover with glaze. Season with salt and pepper. Stir in parsley, if desired, and cook until carrots are hot.  Serve at once or gently reheat over medium low heat, adding a little water if necessary.

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