| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Carrots |
| 1 |
tb |
Butter |
| 1/2 |
ts |
Fresh ginger root; grated |
| 1/2 |
ts |
Lemon juice |
| 1 |
ts |
Fresh tarragon; chopped |
INSTRUCTIONS
* Fresh coriander may be substituted for the tarragon if you prefer.
1. Peel and trim carrots. Cut into diagonal slices about 2 inches long.
Steam carrots until just tender, about 10-11 minutes.
2. In a large bowl, combine butter, ginger, lemon juice and tarragon. Add
carrots and toss to coat. Serve immediately.
Serving Ideas : Serve these with baked chicken and fresh melon.
Recipe by: Jo Anne Merrill
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
4, 1998
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