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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Gingery Sauteed Carrots Recipe

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This recipe for Gingery Sauteed Carrots is from LAURENS SOUTHERN FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp Maple Syrup
2 tsp fresh lime juice
2 Tbsp unsalted butter
1 Tbsp extra-virgin olive oil
1 lb carrots, trimmed, peeled and cut into sticks about 4 in. long and 1/3 in.. wide
Kosher salt
1 Tbsp minced ginger
Directions:
Directions:
Combine the maple syrup, lime juice, and 1 Tbsp water in a small dish and set near the stove. Set a shallow serving dish near the stove, too.
In a 10 In. skillet, heat 2 Tbsp of the butter with the olive oil over medium-high heat. When the butter is melted, add the carrots and season with 3/4 tsp salt. Toss with tongs to coat well. Cook, gently tossing occasionally at first and then more frequently, until most of the carrots are well browned and tender when pierced with a fork, 6 - 9 minutes (if the carrots aren't fully tender but look like they're burning, reduce the heat to medium).
Reduce the heat to low, add the remaining 1 Tbsp butter and the ginger and cook, stirring and scraping the bottom of the pan with a heatproof rubber spatula, until the butter has melted and the ginger is fragrant, 15 - 20 seconds.
Number Of Servings:
Number Of Servings:
2 - 3
Personal Notes:
Personal Notes:
Lauren -To prep the carrots, cut each crosswise into 4 inch lengths and then halve each piece lengthwise. Put each piece on a flat side and slice lengthwise 1/3 in. thick.

 

 

 

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