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

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