| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Sami | Vegetables | 8 | Servings |
INGREDIENTS
| 2 | lb | Baby carrots; prepeeled |
| 2 | tb | Butter |
| 2 | Green onions | |
| 1 | lg | Garlic clove; minced |
| 1 | tb | Fresh ginger; minced |
| 1/3 | c | Apricot jam |
| 3 | tb | Packed brown sugar |
| 1 | tb | Balsamic vinegar |
| 1/4 | ts | Salt |
| 1 | pn | Cayenne pepper |
INSTRUCTIONS
Place steamer basket in deep 12" skillet with 1" water. Heat to boiling over high heat. Add carrots and reduce heat to medium. Cover and cook 10-12 minuted, just until tender. Remove carrots and rinse with cold water to stop cooking. Drain well. Store in zip-loc bag in refrigerator until ready to serve. In same skillet, melt butter over medium heat. Add green onions, garlic, and ginger and cook until soft, about 3 minutes, stirring often. Add apricot jam, brown sugar, vinegar, salt, and ground red pepper, and cook 3-4 minutes longer, stirring often. Let glaze cool slightly. Pour into small container; cover and refrigerate until ready to serve. To complete, in 12" skillet, cook glaze and carrots 5 minutes over medium high heat. Increase heat to high and cook 3 minutes, stirring occasionally, until carrots are well coated and heated through. Recipe by: Good Housekeeping, 12/97 Posted to TNT - Prodigy's Recipe Exchange Newsletter by #ebburtis <ebburtis@ix.netcom.com> on Dec 29, 97
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