| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Dupree |
6 |
Servings |
INGREDIENTS
| 6 |
|
Carrots; cut in 2-inch slices |
| 1 |
tb |
Butter |
| 1 |
tb |
Fresh ginger root; chopped |
| 1 |
|
Orange; grated peel |
| 1 |
c |
Honey |
| 2 |
tb |
Red vinegar (raspberry, balsamic, or red |
|
|
Wine) |
| 2 |
tb |
Mint; chopped |
|
|
Salt and pepper |
INSTRUCTIONS
In a saucepan cover carrots with about 2 cups of water. Bring to a boil,
reduce heat and simmer for about 5 minutes. Drain. In same saucepan melt
butter over medium-low heat. Add ginger, orange peel, honey, vinegar and
carrots. Toss until heated through, about 1 minute. Remove from heat, add
lemon balm or mint and salt and pepper to taste. Serve hot.
Yield: 6 to 8 servings
Recipe By : Nathalie Dupree, Cooks, TVFN
Posted to MC-Recipe Digest V1 #239
Date: Wed, 9 Oct 1996 15:25:19 -0700 (PDT)
From: patH <phannema@wizard.ucr.edu>
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