Post by aruna on Jun 6, 2005 20:48:47 GMT -5
This carrot dish was really good -- although it does use a TB of honey, which works out to .25 pt per person, if you count that small.
6 really big carrots, either cut into rounds or into sticks
2 tsp olive oil
1 TB honey
salt and pepper
2 "coins" of fresh gingerroot
1/2 cup water
Put all the ingredients into a large saute pan, set over med-high heat. Bring to a boil, covered. Let boil for a few minutes, until carrots are crisp-tender. Then uncover and let the water boil off, and the glaze will develop. If the water dries up before the carrots are cooked, add a bit more and cover; when the carrots get close to cooked, uncover and let the water evaporate. When the carrots are tender, and the water evaporated, let cook a few more minutes until shiny and sweet. Serves 4.
6 really big carrots, either cut into rounds or into sticks
2 tsp olive oil
1 TB honey
salt and pepper
2 "coins" of fresh gingerroot
1/2 cup water
Put all the ingredients into a large saute pan, set over med-high heat. Bring to a boil, covered. Let boil for a few minutes, until carrots are crisp-tender. Then uncover and let the water boil off, and the glaze will develop. If the water dries up before the carrots are cooked, add a bit more and cover; when the carrots get close to cooked, uncover and let the water evaporate. When the carrots are tender, and the water evaporated, let cook a few more minutes until shiny and sweet. Serves 4.
