Wednesday 12 February 2014

Linda's Molasses and Ginger Glazed Carrots

I found this tasty side dish at RecipeZazz. The recipe author is LindasusyKitchen. Be careful not to overcook these as they will fall apart easily and turn out mushy.

4 pounds carrots
1/4 cup butter
2 tablespoons dark brown sugar
2 tablespoons molasses
2 teaspoons gingerroot, grated

Peel carrots and slice them on the bias (at about a 45-degree angle) into 1/2 inch thick pieces, about 10 cups.
Fill a large pot with salted water, and bring to a boil. Cook carrots until just tender, about 7-9 minutes. Drain. (If making ahead, drain the carrots and cool in ice water to stop the cooking process). Drain, and refrigerate until ready to finish the recipe).
Return carrots to the pot over medium-low heat.
Add butter, sugar, molasses, and ginger.
Cook until carrots are warmed through and glazed, about 5 minutes.
Season well with salt and freshly ground black pepper.

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