2 lines
1.0 KiB
HTML
2 lines
1.0 KiB
HTML
<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Bourbon Glazed Carrots</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>2 lbs</td><td>carrots</td></tr><tr><td>¼ cup</td><td>butter</td></tr><tr><td>¼ cup</td><td>brown sugar</td></tr><tr><td>2 tbsp</td><td>bourbon</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Cut carrots into bite-sized pieces and cover with water in a medium-sized stock pot.</td><td>3 min</td></tr><tr><td>2</td><td>Bring carrots to a boil and immediately reduce heat to a simmer. Cook until carrots are tender
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but still somewhat firm. Drain and transfer to a serving dish.</td><td>15 min</td></tr><tr><td>3</td><td>Combine sugar, butter, and bourbon in a saucepan; bring to a simmer. Cook until thickened.</td><td>10 min</td></tr><tr><td>4</td><td>Pour bourbon sauce over the carrots and serve hot.</td><td>1 min</td></tr></table></section></body></html> |