Lemon/ginger baby carrots
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Baby carrots |
| 2 | tablespoons | Butter |
| 1 | tablespoon | Brown sugar |
| 1 | teaspoon | Fresh grated lemon rind |
| 1 | teaspoon | Grated fresh ginger root |
| (or to taste) | ||
| dash | Salt for water | |
Directions
Bring lightly salted water to a boil. Add carrots and cook about 20 minutes or just tender. Drain and set aside.
In a small saucepan, melt butter over medium heat. Add sugar and stir until dissolved. Stir in the lemon rind and ginger. Cook for an additional minute. Toss with the carrots and serve.
Orva Schultis Washington Post 4/12/95 == Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By GAIL SHIPP On 04-13-95