Glazed Carrots With Ginger
photo by MsPia
- Ready In:
- 32mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 14.79 ml unsalted butter
- 453.59 g baby carrots (well scrubbed)
- 14.79 ml sugar
- 236.59 ml chicken broth
- 9.85 ml gingerroot (freshly grated)
- 29.58 ml golden raisins
- 1.23 ml salt
- 1.23 ml black pepper
directions
- Melt butter in a large skilloet over medium heat, tilting pan to coat completely.
- Add carrots and cook for 1 minute. Add sugar and stir to combine, cook for 1 minute.
- Add chicken broth, grated ginger, raisins, salt and pepper and cook for 20 minutes or until carrots are tender when pierced with a fork.
- Serve warm. Makes 4 servings.
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Reviews
-
I tried this recipe earlier this summer -it was so nice i processed some in canning jars adding sauce without thickening it until opened )--tested out delicious...Now I am making a big batch for the Canadian Thanksgiving for family-with a few vegans in family I decided to use an organic vegetable broth(veggen & vegan approved) & just added a bit of cinnamon -with the ginger &popping it in a crockpot after blanching the garden fresh sliced carrots-for a few hours should make these melt in the mouth tender morsels! [just reporting back-the glazed carrots were a hit-I forgot to mention they tasted a bit sweeter with the veggiebroth &I did add a dash of vanilla~
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Yumm! What a fun way to eat carrots. Picky toddler DD & teen DS loved them too! Daddy didn't care too much for them though. These were deliciously sweetened carrots with a slightly sticky sauce that was hard to resist eating right out of the pan! I had to make a couple substitutions that I don't think changed the final outcome too much. I didn't have fresh ginger (normally do, but have been out of state a lot lately), so I used homemade crystallized ginger & cut down the sugar to 1/2 T. instead. The ginger flavor was softened a bit & I know it'll really pop with fresh grated! I was sure I had golden raisins on hand but couldn't find them so used regular ones. I liked the color contrast between the dark raisins & the carrots, but next time will use golden & I think DH might try it again with those. Thanks so much for sharing, Kefuffle! Made in gratitude for encouraging my interest in photo taking.
Tweaks
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Yumm! What a fun way to eat carrots. Picky toddler DD & teen DS loved them too! Daddy didn't care too much for them though. These were deliciously sweetened carrots with a slightly sticky sauce that was hard to resist eating right out of the pan! I had to make a couple substitutions that I don't think changed the final outcome too much. I didn't have fresh ginger (normally do, but have been out of state a lot lately), so I used homemade crystallized ginger & cut down the sugar to 1/2 T. instead. The ginger flavor was softened a bit & I know it'll really pop with fresh grated! I was sure I had golden raisins on hand but couldn't find them so used regular ones. I liked the color contrast between the dark raisins & the carrots, but next time will use golden & I think DH might try it again with those. Thanks so much for sharing, Kefuffle! Made in gratitude for encouraging my interest in photo taking.
RECIPE SUBMITTED BY
KerfuffleUponWincle
Marietta, Georgia