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