Saturday, June 23, 2007

Glazed Carrots and Ginger

20 (about 1/2 pound) baby carrots, peeled, but with 1-inch green top left on
1 tablespoon butter
1 tablespoon honey
1 3-inch-by-1/2-inch-piece ginger, peeled and cut into 1/4-inch-think matchsticks

1. Bring a pot of water to a boil. Add carrots; cook until just tender, 3-4 minutes. Drain carrots; pat dry with paper towels.

2. Melt butter in a large skillet set over medium-low heat. Add the carrots, honey, and ginger, and cook, turning carrots frequently, until carrots and ginger are browned, about 8 minutes.
Remove from heat and serve.

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