Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Carrots; cut in 2-inch slices |
| 1 tablespoon | Butter |
| 1 tablespoon | Fresh ginger root; chopped |
| 1 \N | Orange; grated peel |
| 1 cup | Honey |
| 2 tablespoons | Red vinegar (raspberry, balsamic, or red |
| \N \N | Wine) |
| 2 tablespoons | Mint; chopped |
| \N \N | Salt and pepper |
In a saucepan cover carrots with about 2 cups of water. Bring to a boil, reduce heat and simmer for about 5 minutes. Drain. In same saucepan melt butter over medium-low heat. Add ginger, orange peel, honey, vinegar and carrots. Toss until heated through, about 1 minute. Remove from heat, add lemon balm or mint and salt and pepper to taste. Serve hot.
Yield: 6 to 8 servings
Recipe By : Nathalie Dupree, Cooks, TVFN Posted to MC-Recipe Digest V1 #239 Date: Wed, 9 Oct 1996 15:25:19 -0700 (PDT) From: patH <phannema@...>