Yield: 2 servings
Measure | Ingredient |
---|---|
1¾ cup | Carrots, sliced 1/2\" thick |
¾ cup | Chicken stock |
4 \N | 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