Shelly's Recipe

GINGER AND HONEY-GLAZED CARROTS

Category: Carrots

6 cups water
3/4 tsp salt
3 lb packaged peeled baby carrots
2 tbsp butter
2 tbsp honey
4 tsp minced fresh ginger

Line a baking sheet with paper towels. In a 12- or 14 inch heavy skillet combine water and salt. Bring to boiling over high heat. Add carrots. Return to boiling; reduce heat.

Cover and simmer about 10 to 12 minutes or until carrots are just tender. Drain carrots. Carefully turn out onto prepared baking sheet. (When green tops are left on carrots during cooking, they become very fragile. As the carrots cook, some of the tops may come off.) Pat dry with additional paper towels.

To glaze carrots, in the same heavy skillet combine butter, honey, and fresh ginger. Stir constantly over medium heat until butter is melted. Carefully add the carrots. Toss gently for 2 to 3 minutes or until carrots are thoroughly coated with glaze and heated through completely.

To serve, arrange carrots in a shallow bowl or on a platter; drizzle carrots with remaining glaze from the pan. Makes 10 to 12 servings.

Make-Ahead Tip: Carrots may be cooked, cooled, covered, and refrigerated up to one day ahead. Bring to room temperature (takes about 1 hour) when ready to glaze. Heat carrots in glaze for 4 to 5 minutes.