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Glazed Carrots Julienne

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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!
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