Sunday, April 20, 2008

Carrots with Ginger and Honey

Continuing with our honey theme, here’s a recipe for glazed carrots with a little kick from ginger. I have in the past made cooked carrots with sugar, following Julia Child’s French-style recipe, so this sounded good to me. I did, however, (as usual!) make a few changes from the way this is written. For starters, I used a pound of regular-sized carrots cut into slices. Also, instead of the fresh ginger, I used ¼ tsp ground ginger. This amount was about right, or maybe a little more. The amounts of butter and honey were as written, which made a little too much glaze.

I’m not sure where Martha is getting her carrots – she probably grows her own - but I don’t think I’ve ever run across a carrot that becomes tender after only 3-4 minutes of cooking. I simmered the carrot slices for about 20 minutes, and they were still a bit crunchy at that point. Kind of al dente, which I thought was just about right. Also, I skipped the sauteing-ginger step, since I was using powdered ginger and since I don’t like dirtying any more pans than necessary. After the carrots were cooked, I drained them, dumped them onto a plate, and added the butter and ginger to the saucepan. I let that cook a minute, added the honey, stirred well, and then added back the carrots and stirred until they were coated.

This might be a good recipe to try with people who think they don’t like cooked carrots.

Verdict: Yum! This one's a keeper!

Carrots with Ginger and Honey

6 bunches (about 2 pounds) baby carrots

2 tablespoons unsalted butter

2 two-inch pieces fresh ginger, peeled and julienned

3 tablespoons honey

Trim stems of carrots to 1/2 inch. Peel carrots, and wash stem area.

Bring a medium pot of water to a boil. Salt water, add carrots, and reduce heat. Simmer until carrots are almost tender, 3 to 4 minutes. Remove carrots from heat, and drain. (Carrots can be prepared earlier in the day to this point.)

Melt butter in a large skillet over medium-high heat. Add ginger, and saute, stirring, until transparent, about 2 minutes. Add carrots and honey, and cook for 4 to 5 minutes, or until carrots are glazed. Serve immediately.

Serves 8 to 10.

Recycle: honey jar

Compost: carrot peelings


Angelique said...

I would love to shrink this recipe and try it with Trader Joe's baby carrots and Trader Joe's steamed carrots. Either one should greatly reduce the prep/cooking time.

A said...

Hmmm, yes, this would probably help....