| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables, Carrots, Cookbook, Oregon |
4 |
Servings |
INGREDIENTS
| 6 |
|
Carrots; (to 8) (about 1/2 pound) |
| 1/4 |
c |
Butter |
| 1/4 |
c |
Honey |
| 1 |
tb |
Crystalized ginger; chopped |
INSTRUCTIONS
Peel and diagonally slice carrots to 1/4-inch thickness. Steam carrots
until barely tender (about 10 minutes); drain. Saute carrots, butter, honey
and ginger over medium-high heat; stirring frequently until browned and
well glazed (approximately 3 to 5 minutes).
Source: Savor the Flavor of Oregon, A Cookbook Compiled by The Junior
League of Eugene, Oregon. 1990. ISBN: 0-9607976-1-0
Scanned and Busted by Brenda Adams <adamsfmle@sprintmail.com>
Recipe by: Savor the Flavor of Oregon (Jr. League/Eugene)
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