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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ginger gives this dish a nice tang Ingredients:
4 carrots |
4 ts chicken stock base |
4 ts beu monde |
4 ts sugar |
3 c water |
16 tb butter |
4 tb lemon juice |
12 tb honey |
2 ts fresh fine chop ginger |
1 ts nutmeg |
parsley flakes |
Directions:
1. CLEAN CARROTS AND CUT IN ROUNDS. PUT IN SKILLET WITH CHICKEN STOCK BASE, BON APPETIT, SUGAR, WATER AND 1 TB BUTTER. COVER; COOK 12 MINUTES, DRAIN. ADD REMAINING BUTTER, LEMON JUICE, HONEY, GINGER AND NUTMEG TO CARROTS. COOK, UNCOVERED, OVER MEDIUM HEAT 2 TO 3 MINUTES, TOSSING FREQUENTLY TO THOROUGHLY GLAZE CARROTS. SPRINKLE WITH PARSLEY AND SERVE.
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