RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5991
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| Recipe Name: |
Glazed Carrots with Ginger and Rosemary - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
A nonstick skillet is easier to clean, but this recipe can be prepared in any 12-inch skillet with a cover.
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Ingredients:
1 Each ginger root 1-in piece cut into 1/2-in coins
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Directions:
Bring the carrots, salt, 1 tablespoon of the sugar, ginger and the chicken broth to a boil in a 12-inch nonstick skillet, covered, over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the carrots are almost tender when poked with the tip of a paring knife, about 5 minutes. Uncover, increase the heat to high, and simmer rapidly, stirring occasionally, until the liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
Add butter, rosemary and remaining 2 tablespoons sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes. Off heat, remove pieces of ginger, and add lemon juice; toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with pepper and serve immediately. |
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| Nutrition per Serving: |
| Calories: |
123 |
Total Carbs: |
23.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
3.0 |
Protein: |
0.77 |
| Fiber: |
4.37 |
Sodium: |
376.38 |
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