| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 1 | lb | Carrots |
| 2 | tb | Butter or margarine |
| 1/2 | ts | Finely grated fresh ginger; (or 1/2 teaspoon |
| ; ground ginger) | ||
| 1/4 | c | Brown sugar |
| 1 | ts | Dill |
INSTRUCTIONS
Peel carrots, cut off tips and tops and cut whole carrots into 2 or 3 sections. With a large knife on a cutting board, cut each round section in half lengthwise and place "flat side down" in a row on the cutting board. In assembly line fashion, you can go down the cutting board pressing your blade down throughout the carrots as thin as you want. A very quick and safe way to julienne carrots which makes an unusual plate appearance when served. Once prepared, put julienne carrots in a skillet with 1/2 inch water and boil or stew for approximately 2 minutes. Drain while hot and add butter or margarine, ginger and brown sugar. Cove pan or skillet and shake side to side (popcorn style) till butter and brown sugar blends and coats each carrot slice thoroughly. Sprinkle dill and toss again and serve. Very nice side vegetable, especially with pork, ham or lamb. Serves 4-6. Enjoy! Converted by MC_Buster. Converted by MM_Buster v2.0l.
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