Ginger and date glazed carrots
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Carrots, sliced |
| Crosswise 1/4\" thick | ||
| 4 | tablespoons | Butter |
| 1 | tablespoon | Ginger, minced |
| 1 | teaspoon | Sugar |
| Salt and pepper | ||
| ½ | cup | Dried dates |
| Coarsely chopped | ||
| (abt 10 dates) | ||
| ¼ | cup | Flat-leaf parsley |
| Finely chopped | ||
Directions
1. In a medium bowl, combine the carrots, butter, ginger, sugar, 1 tsp salt, « tsp pepper and 1« cups water and bring to a boil over high heat. Reduce the heat to low, cover and simmer until the carrots are tender, about 15 minutes. Using a slotted spoon, transfer the carrots to a medium bowl.
2. Boil the carrot liquid over moderate heat until syrupy, about 3 minutes. Add the dates and cook until tender, about 2 minutes. Remove from the heat, pour the glaze over the carrots and toss.
3. Season with salt and pepper and transfer to a serving dish.
Sprinkle with the parsley and serve.
Fine Cooking November 1995
Submitted By DIANE LAZARUS On 11-01-95
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