Saturday, June 23, 2007

Carrots with Ginger and Honey

Serves 8 to 10
Larger carrots cut into pieces can be substituted for the baby carrots.

6 bunches baby carrots (about 2 pounds)
2 tablespoons unsalted butter
2 two-inch pieces fresh ginger, peeled and julienned
3 tablespoons honey

1. Trim stems of carrots to 1/2 inch. Peel carrots, and wash stem area.

2. Bring a medium pot of water to a boil. Salt water, add carrots, and reduce heat. Simmer until carrots are almost tender, 3 to 4 minutes. Remove carrots from heat, and drain. (Carrots can be prepared earlier in the day to this point.)

3. Melt butter in a large skillet over medium-high heat. Add ginger, and sauté, stirring, until transparent, about 2 minutes. Add carrots and honey, and cook for 4 to 5 minutes, or until carrots are glazed. Serve immediately.

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