Carrots always seem to be a great match for so many dishes, especially beef. Glazing carrots in ginger, brown sugar and butter is a unique and tasty way to jazz up this versatile vegetable. Serves 12 as a side dish.
Instructions
1. Boil carrot sticks in very lightly salted water until almost cooked through - about five minutes.
2. Test for doneness by removing one carrot stick with a slotted spoon, dunking it in ice water and tasting; it should be mostly tender but still have some snap.
3. While carrots cook, melt butter in a saute pan over medium heat and add ginger.
4. Saute for 30 seconds.
5. Add the sugar, salt, nutmeg and water. Blend them together until sugar dissolves, and remove from heat.
6. When carrots are done, remove them from the boiling water with a slotted spoon and add them to the saute pan.
7. Return saute pan to low heat and stir to coat carrots thoroughly with the ginger/sugar mixture.
8. If mixture is too thick, thin with a tablespoon or two of water.
9. Finish cooking carrots on low heat - about one to two minutes more - and serve immediately.
Tags: slotted spoon, with slotted, with slotted spoon