According to our three girls (and probably our son as well), the words cooked and carrots do not belong together, ever. Any suggestion or mention of a carrot dish to go along with something else has always been met with howls of derision or scorn, or if actually fixed, left on their plates (highly unusual behavior in our house). They really do not like cooked carrots.
And then they had carrots cooked with ginger and honey this past weekend. I did not tell them I was making this, just served them along with our dinner. They ate every bite of the carrots (and everything else). And asked for more.
I picked up this recipe last fall at our neighborhood New Seasons Market when I dropped in for something else; they were fixing it that day as one of their samples and I thought it was delicious and possibly worth a try. I tucked the recipe away and forgot about it, but currently have a huge, 5-pound bag of baby carrots that needs to get used and this recipe came to mind. It used up two pounds of the carrots.
I cut each baby carrot in half, versus leaving them whole, but that was just to speed up the cooking. The picture (once again) is not mine because I once again forgot to take a picture. I really do need to get better about having my camera handy whenever I make something, especially since this is (hopefully) going to be a year-long project.
CARROTS WITH GINGER AND HONEY
- Coarse salt
- 6 bunches peeled baby carrots or halved, thin regular carrots (peeled & trimmed), or peeled baby carrots, cut in half (2 pounds)
- 2 TBSP butter
- 2 2-inch pieces peeled fresh ginger, cut into matchsticks
- 3 TBSP honey
Bring a medium saucepan of salted water to boil; add carrots and simmer until almost tender, about 3-4 minutes. Drain well. Melt the butter in a large skillet over medium-high, add the ginger and cook until softened, about 2 minutes. Add the carrots, honey and 1/2 tsp salt and cook, stirring occasionally, until the carrots are glazed, about 4-5 minutes. Serve immediately.
The recipe notes that the carrots can be refrigerated after they are initially boiled, for a day in an airtight container, and then glazed the following day.
Photo Credit: Nature’s Garden Delivered.com