Sweet-And-Sour Carrots

Recipe from

Oxmoor House


1 pound carrots, cleaned and cut into 1-inch slices
1/2 cup vinegar
1/2 cup beef broth
1/2 cup sugar
1 tablespoon all-purpose flour


Cook carrots in a small amount of boiling salted water 10 minutes or until crisp-ender; drain and set aside.

Combine vinegar and broth in a saucepan; bring to a boil. Reduce heat; simmer 2 minutes.

Combine sugar and flour; stir well, and sprinkle in a 10-inch cast-iron skillet. Place over medium heat, stirring constantly with a wooden spoon until sugar melts and becomes a light golden brown. Gradually add vinegar-broth mixture, stirring to make a smooth syrup. Add carrots; cook over medium heat 15 minutes or until carrots are tender.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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