Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N 6 | carrots -- cut in 2-inch |
| \N 1 | orange -- grated peel |
: slices
1 TB butter
1 TB fresh ginger root --
: chopped
1 c honey
2 TB red vinegar (raspberry,
: balsamic, or red
: wine)
2 TB mint -- chopped
: 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 From: Path <phannema@...> Date: Wed, 9 Oct 1996 15:25:19 ~0700 (P