| Measure | Ingredient |
|---|---|
| 2 pounds | Baby carrots - scrubbed clean |
| ½ cup | Unsalted butter - one stick |
| 5½ tablespoon | Firmly packed brown sugar |
| 2 tablespoons | Fresh ginger; chopped |
| ½ | Lemon - juiced |
| ¼ teaspoon | Salt |
| 1 | Clove garlic - mashed |
| 1 tablespoon | Fresh sage - chopped |
| Or 1 teaspoon dried sage |
Poach carrots in simmering water or chicken broth until just tender. Drain. Melt butter and add brown sugar, ginger, lemon juice, salt, garlic and sage; then add carrots and gently saute 2 to 3 minutes to blend flavors. Typos by Brenda Adams <adamsfmle@...> Source: Shepherd's Garden Seeds newsletter Posted to MC-Recipe Digest V1 #208 Date: Tue, 20 Aug 1996 01:03:55 -0400 From: ADAMSFMLE@...