Sherried Carrots with Ginger |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 2/3 pounds carrots (maximum 1/2 to 3/4 in. wide) |
2 tablespoons butter or margarine |
1/2 cup chopped crystallized ginger or ginger chips |
about 3 tablespoons dry sherry |
1 teaspoon minced parsley |
salt and pepper |
Directions:
1. Peel carrots, trim ends, and rinse. Melt butter in a 12- to 14-inch frying pan over medium-high heat. Add carrots in a single layer and turn as needed until browned, 8 to 10 minutes.
2. Add ginger, 3 tablespoons sherry, and 3 tablespoons water; mix, cover, reduce heat, and simmer until carrots are tender-crisp to bite, about 5 minutes. Stir in parsley and season to taste with salt and pepper.
3. Arrange carrots on a platter and scrape ginger mixture evenly over them. Add more sherry to taste.
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