Difference between revisions of "Ginger Candied Carrots"
From UtterChaos
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<b>Ingredients</b> | <b>Ingredients</b> | ||
| − | 12 medium carrots, peeled and cut into 1-inch lengths. I like doing this diagonally. | + | 12 medium carrots, peeled and cut into 1-inch lengths. I like doing this diagonally.<br> |
| − | 4 tbsp sweet butter (unsalted) | + | 4 tbsp sweet butter (unsalted)<br> |
| − | 1/4 cup brown sugar | + | 1/4 cup brown sugar<br> |
| − | 1 1/2 tsp ground ginger; adding a pinch of finely minced fresh ginger root as well is very nice too | + | 1 1/2 tsp ground ginger; adding a pinch of finely minced fresh ginger root as well is very nice too<br> |
1/2 tsp caraway seeds | 1/2 tsp caraway seeds | ||
Revision as of 23:44, 2 December 2004
Ginger Candied Carrots
Ingredients
12 medium carrots, peeled and cut into 1-inch lengths. I like doing this diagonally.
4 tbsp sweet butter (unsalted)
1/4 cup brown sugar
1 1/2 tsp ground ginger; adding a pinch of finely minced fresh ginger root as well is very nice too
1/2 tsp caraway seeds
To Cook:
- Place carrot pieces in a saucepan and add cold water to cover. Cook until tender, 25-30 minutes.
- Melt butter in a small saucepan. Add brown sugar, ginger, caraway seeds. Mix & set aside.
- When carrots are done, drain and return to pot. Pour butter mixture over them, cook over low heat about 5 minutes, stirring occasionally.
- Transfer and serve immediately.
Makes about six servings.
