| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Baby carrots – scrubbed clean |
| 1/2 |
c |
Unsalted butter – one stick |
| 5 1/2 |
tb |
Firmly packed brown sugar |
| 2 |
tb |
Fresh ginger; chopped |
| 1/2 |
|
Lemon – juiced |
| 1/4 |
ts |
Salt |
| 1 |
|
Clove garlic – mashed |
| 1 |
tb |
Fresh sage – chopped |
|
|
Or 1 teaspoon dried sage |
INSTRUCTIONS
Poach carrots in simmering water or chicken broth until just tender. Drain.
Melt butter and add brown sugar, ginger, lemon juice, salt, garlic and
sage; then add carrots and gently saute 2 to 3 minutes to blend flavors.
Typos by Brenda Adams <adamsfmle@aol.com>
Source: Shepherd's Garden Seeds newsletter
Posted to MC-Recipe Digest V1 #208
Date: Tue, 20 Aug 1996 01:03:55 -0400
From: ADAMSFMLE@aol.com
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