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| Glazed Carrots
1-� lb (675g) new carrots Good nut of butter or margarine 1 tsp peeled and chopped fresh ginger 1 level tsp grated orange rind 1 level tsp salt Scrape the carrots, then slice as thinly as possible. Put in a deep narrow pan; add fat and sprinkle with the other ingredients. Cover completely with water, then bring to the boil. Simmer uncovered until the water has evaporated and the carrots are tender and coated in a shiny glaze � about 30 minutes (that is what the recipe says, although I suggest that 20 minutes should be enough) Carrots can be cooked until almost dry earlier in the day and be reheated for 1 or 2 minutes to drive off the remaining liquid. Alternatively, they can be cooked completely, then arranged in a serving dish and reheated in the microwave. Serves 6 Source: Evelyn Rose "The New Complete International Jewish Cookbook" Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |