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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 10 |
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fromt he rocky mountain news wednesday paper Ingredients:
18 carrots, peeled |
4 cups chicken broth or 4 cups vegetable broth |
2 cups water, add more as needed |
6 tablespoons unsalted butter |
6 tablespoons brown sugar |
3 tablespoons maple syrup |
2 tablespoons crystallized ginger, finely chopped |
2 teaspoons ground ginger |
salt |
pepper |
Directions:
1. half the carrots lengthwise and cut to 1 inch lengths.
2. place in a large saucepan and cover with broth and water.
3. bring to a boil reduce heat and simmer 13-15 minutes or till tender drain and return carrots to the saucepan.
4. melt the butter in a small suace pan.
5. stir in the brown sugar and both gingers.
6. pour the butter mixture over the carrots and warm for about 2 minutes over very low heat stirring occasionaly.
7. salt and pepper to taste.
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