Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 1¾ cup | Carrots, sliced 1/2" thick |
| ¾ cup | Chicken stock |
| 4 | 1/4-inch slices ginger |
| 2 teaspoons | Butter |
| ¼ teaspoon | Hot red pepper flakes |
| 1 tablespoon | Honey |
| ½ teaspoon | Garlic, minced |
Combine carrots, chicken stock, ginger, red pepper flakes, honey, and garlic in a small saucepan. Bring to a boil, lower the heat and continue cooking at a low boil, uncovered. Cook for about 15 minutes or until carrots are soft and nicely glazed. Serve hot.
Sides by Melicia Phillips ISBN 0-517-59687-3 pg 22 Submitted By DIANE LAZARUS On 06-28-95