This is one of my very favorite carrot recipes-they are really good with beef dishes. However, carrots complement most any entrée.
Yield: 6 to 8 servings
Cooking Time: 12 to 15 minutes
1 pound carrots, scraped
2 Tablespoons unsalted butter
2 Tablespoons honey
4 Tablespoons candied ginger or to taste, chopped into ¼ inch pieces
2 Tablespoons fresh Italian parsley, chopped
- 1. Place about 1 inch of water in a 3 quart saucepan and bring to a boil. Meanwhile cut carrots into 3 inch lengths and then cut each length into half and then into about 6 thin wedges each.
- 2. Place carrots into boiling water, and cover. Cook until fork tender and remove from heat. Drain almost all of the cooking liquid, reserving for stocks or soups. Add butter, honey and ginger, stir. Taste and adjust seasonings, then stir in the parsley.