Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1¼ pounds | Carrots -- peeled/cut in |
| \N \N | Diag |
| 1 teaspoon | Freshly grated orange peel |
| ¼ cup | Fresh orange juice |
| 2 teaspoons | Butter or margarine |
| 2 teaspoons | Honey |
| 1 teaspoon | Grated fresh ginger |
| ¼ teaspoon | Salt |
Place carrots in a large skillet, cover with water and bring to boil.
Reduce heat, cover and simmer until crisp-tender, about 3 minutes.
Pour off water leaving carrots in pan.
Add remaining ingredients and stir over medium-high heat until carrots are glazed, 1-2 minutes.
Recipe By : Woman's Day 9-17-96 From: Carol Taillon <taillon@...: Fri, 25 Oct 1996 09:48:43 ~0400 (