Posted by: marthabernie | December 18, 2013


Because I have a lot to do before Christmas, I am going to post some quick  recipes for side dishes over the next few days.


Cook 2-1/2 pounds trimmed baby carrots in boiling salted water until tender, 8 minutes; drain.  Saute in 2 tablespoons butter with a 3.5 oz jar of walnuts in syrup over medium high heat.  Add a splash of cider vinegar and salt and pepper.  Sprinkle with chopped chives.

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