Gingered Carrots

In a large sklilet over heat melt butter with honey. Preheat the oven to 400.


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Step 1 In a large saucepan cook the carrots covered in a small amount of boiling water for 3 to 5 minutes or until crisp-tender.

Gingered carrots. Step 2 In a large skillet over low heat melt butter with honey. Stir in ground ginger and lemon juice. Directions Step 1 Bring a pot of water to a boil.

Directions In a small saucepan melt butter and stir in ginger. Mix thoroughly with your hands squeezing the carrots as you go. Add 4 cups chicken stock and 4.

Stir in carrots and simmer until heated through. In a small bowl melt the butter. Add carrots and cook until tender but still firm about 5 minutes.

Cook for about a minute or so until you can smell the ginger. Add honey and stir to dissolve. Arrange the carrot slices in a single layer on the sheet pan.

Stir in carrots and toss to coat. Sprinkle with 2 teaspoons of sea salt. Add carrots and cook until tender but still firm about 5 minutes.

Bring a pot of water to a boil. Shred the carrots and ginger in a food processor and dump into a large bowl. Add carrots and cook until tender but still firm about 5 minutes.

Add the grated ginger and stir. Heat oil in heavy large saucepan over medium-high heat. Bring a pot of water to a boil.

Cover with foil and roast for 30 minutes. In a medium baking dish combine the carrots with the water garlic ginger oil and butter and season with salt and pepper. Add onion garlic and 14 cup minced ginger and saute until onion is translucent about 8 minutes.

Stir in ground ginger and lemon juice.


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