| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetables | 4 | Servings | |
INGREDIENTS
| 3/4 | lb | Carrots, peeled & sliced |
| 1/2 | c | Chicken Broth, low salt |
| 1 | 1 1/2" Fresh Ginger * | |
| 1 1/2 | ts | Butter or Margarine |
| 1 | ds | Red Pepper Flakes optional |
| 1 | tb | Honey |
| 1/2 | Garlic Clove, minced |
INSTRUCTIONS
* Ginger sliced in 1/4 inch slices. Combine all ingredients in a medium saucepan. Bring to a boil, lower heat and simmer, uncovered 10 to 15 minutes until carrots are soft and nicely glazed. Stir frequently. Serve immediately. Posted to recipelu-digest by jeryder@juno.com (Judy E Ryder) on Feb 04, 1998
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