Ingredients
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2
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3
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3
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6
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1
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2
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-
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Directions
Carrots With Caramelized Ginger, Taken from April 2011 Bon Appetit: The carrots used in this recipe are true whole baby carrots, each usually about three to four inches long and about half an inch wide , used a bunch of baby carrots and didn’t worry about peeling them, made as directed and we had a delicious side to eat with our dinner which we all enjoyed, thank you alligirl, made for Everyday A Holiday tag game , Holy Cow what a flavorsome sweet little side these carrots are! We absolutely loved the ginger and the great new twist it brought to these honey glazed carrots I did leave off the parsley as forgot it at the store and may have added just a smidgen more ginger using 8 thin slices The best glazed carrots this year and am adding to my best of 2012 Thanks for the post
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Steps
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1
Done
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Arrange Carrots in Single Layer in Heavy Large Skillet. |
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2
Done
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Add 1 1/2 Cups Water and 2 Tablespoons Butter. Sprinkle With Sea Salt. Bring to Boil, Cover, and Reduce Heat to Medium-Low. |
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3
Done
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Simmer Until Carrots Are Tender, About 10 Minutes. Using Slotted Spoon, Transfer Carrots to Plate. |
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4
Done
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Add 2 Tablespoons Honey and Ginger to Skillet and Bring to Boil, Stirring Occasionally. Boil Until Juices Are Syrupy and Pale Golden Brown, 4 to 5 Minutes. |
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5
Done
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Whisk in Remaining 1 Tablespoon Butter, 1 Tablespoon Honey, and Lemon Juice. |
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6
Done
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Season to Taste With Salt and Freshly Ground Black Pepper. Spoon Ginger Sauce Over Carrots and Let Stand 10 Minutes to Cool Slightly. |
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7
Done
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Scatter Parsley Leaves Over and Serve. |
