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Glazed Radishes, Carrots, and Peas



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Glazed Radishes, Carrots, and Peas

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

Drain cans of carrots.
1. In 6-quart saucepot over medium heat, heat butter or margarine, water,
lemon juice, and radishes to boiling. Reduce heat to low; cover and simmer
30 minutes, stirring often, or until radishes are tender.
2. Drain the carrots. Add carrots and remaining ingredients; cook 10
minutes, stirring occasionally, or until carrots and peas are heated
through.

Ingredients:

1/2 c Butter or margarine
1/4 c Water
1 tb Lemon juice
18 oz Radishes
3 cn Carrots,small,whole(16 oz)
20 oz Peas,frozen
1 1/2 ts Salt
3/4 ts Sugar
1/2 ts Pepper

Serves:

10 Servings
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