Recipe5

CANDIED CARROTS

Serves: 4 • Serving size: about 2½ cups PREP: 10 minutes COOK: 7 minutes

1 lb./455 g chopped carrots, about 2"/5 cm pieces 3 tbsp. brown sugar ¼ tsp. kosher salt 3 tbsp. salted butter

1. In the TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole, stir together carrots, sugar and salt. Top with butter. 2. Cover and microwave on high power 4 minutes. Remove cover; stir carrots to coat evenly with butter and sugar. 3. M icrowave, uncovered, 3 additional minutes. Let stand 2 minutes before serving. Serve warm.

1. In the TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole, stir together carrots, sugar and salt. Top with butter. 2. Cover and microwave on high power 4 minutes. Remove cover; stir carrots to coat evenly with butter and sugar. 3. Microwave, uncovered, 3 additional minutes. Let stand 2 minutes before serving. Serve warm.

CANDIED CARROTS

Serves: 4 • Serving size: about 2½ cups PREP: 10 minutes COOK: 7 minutes

1 lb./455 g chopped carrots, about 2"/5 cm pieces 3 tbsp. brown sugar ¼ tsp. kosher salt 3 tbsp. salted butter

1. In the TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole, stir together carrots, sugar and salt. Top with butter. 2. Cover and microwave on high power 4 minutes. Remove cover; stir carrots to coat evenly with butter and sugar. 3. M icrowave, uncovered, 3 additional minutes. Let stand 2 minutes before serving. Serve warm.

1. In the TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole, stir together carrots, sugar and salt. Top with butter. 2. Cover and microwave on high power 4 minutes. Remove cover; stir carrots to coat evenly with butter and sugar. 3. Microwave, uncovered, 3 additional minutes. Let stand 2 minutes before serving. Serve warm.

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