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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

Ginger Glazed Carrots Recipe

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This recipe for Ginger Glazed Carrots is from Bridenbaugh Kitchen Favorites, 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:  
Carrots, cut on the bias with knife or madolin,
¼ C butter
¼ C Brown sugar
2 tsp. chopped fresh ginger
Tarragon to taste
Directions:
Directions:
Cut your carrots on a bias. If using a knife, make as thin of cuts as possible. If using madolin, BE CAREFUL..

Put cut carrots into boiling salted water, and boil until you can insert a fork with no pressure. Drain carrots.

To a non-stick pan add the butter, ginger and brown sugar. Let the butter melt and cook for a couple of minutes. Add your drained carrots and saute until hot.

Sprinkle with fresh or dried tarragon to taste and enjoy!
Personal Notes:
Personal Notes:
The amount of carrots is up to you. This recipe is for 3 large carrots. If you want more, increase your sauce ingredients.

 

 

 

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