A side dish for all ages and all holidays.Fresh,tener-sweet carrots and lightly coated with a buttery glaze and accented with fresh ginger.
Total Time:30 min
Carbs:Carbohydrate 15g
Ingredients
6 cups water
3 pounds young,small carrots with tops trimmed to 2 inches,peeled or scrubbed,or 3 pounds packaged peeled baby carrots
2 tablespoon honey
2 tablespoon margarine or butter
4 teaspoon minced fresh ginger
1/4 teaspoon salt
1.Line a baking sheet with paper towels,In a 12 or 14 inch heavy skillet bring water to boiling.Add carrots,Return to boiling reduce heat.Cover and simmer about 10 to 12 mins or until carrots are just tender,Drain carrots.carefully turn out onto prepared baking sheet.
2.To glaze carrots in the same heavy skillet combine margarine,honey,ginger,and salt.Stir constantly over medium heat until margarine is melted,Carefully add carrots.Toss gently for 2 to 3 min or until carrots are thoroughly coated with glaze and heated through completely.
3.To serve,arrange carrots in a shallow bowl or on a platter,drizzle with remaining glaze from pan.Makes 12 servings.
Make-Ahead Tip:Carrots may be cooked,cooled,covered,and refrigerated up to one day ahead.Bring to room temperature when ready to glaze.Heat carrots in glaze for 4 to 5 minutes.
[ 本帖最后由 蝴蝶梦 于 2007-3-16 13:18 编辑 ] |
发表于 2007-3-16 13:10
楼主
