Total Calories: 129
In a medium saucepan over high heat, bring carrots and water to a boil reduce heat to low, cover and simmer until tender. Drain, reserving 1 tablespoon of the liquid. Cover carrots and keep warm.
In a small saucepan, mix brown sugar, butter or margarine, mustard, horseradish, salt, paprika, curry powder and reserved carrot liquid. Stirring over low heat, bring to a boil. Pour over carrots. Garnish with parsley and serve.
This Company Carrot Sticks recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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