Ginger Carrots
Lemon Ginger Carrots
Honey Ginger Carrots
Apricot-Ginger Carrots




Ginger Carrots

6 carrots, pared and cut into 1/2-inch slices
2 teaspoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon pepper
2 tablespoons butter

Place carrots in a buttered 1-quart casserole. Mix lemon juice with
salt, ginger, and pepper; pour over carrots then dot with butter.
Cover and bake at 400° for 1 hour, or until carrots are tender.
Serves 4.

Source: http://southernfood.about.com/librar...3/bl30110j.htm





Lemon Ginger Carrots

1/3 cup sugar
1/4 cup fresh orange juice
1/4 cup chicken broth
1 tsp. corn oil margarine
Grated rind of 1 lemon
1/2 tsp. ground ginger
5 whole cloves
1/2 lb. baby carrots

Combine sugar, orange juice, broth, margarine, lemon rind, ginger and
cloves in a saucepan. Simmer 10 minutes. Add carrots and simmer until
crisp-tender. Makes 4 servings.

Per serving: Calories 100, protein 1 g., carbohydrates 25 g., total
fat 1 g., saturated fat 0 g., cholesterol 0 mg., sodium 34 mg., fiber
2 g.

Healthy Eating Cookbook

Source:
http://www.islandscene.com/cookbook_...gingercarrots/





Honey Ginger Carrots

Carrots sweetened with honey and lemon, with a hint of
ginger.

Prep Time: approx. 20 Minutes.
Cook Time: approx. 10 Minutes.
Ready in: approx. 30 Minutes.
Makes 6 servings.

1 pound carrots, sliced
1/4 cup butter
2 1/2 tablespoons honey
1 pinch ground ginger
1 tablespoon lemon juice, or
to taste

Bring a pot of water to a boil. Add carrots and cook
until tender but still firm, about 5 minutes. Drain.
In a large skillet over low heat, melt butter with
honey. Stir in ground ginger and lemon juice. Stir in
carrots and simmer until heated through.

Source: http://sidedish.allrecipes.com/az/HnyGingrCrrts.asp





Apricot-Ginger Carrots

Here's a great way to dress up prepeeled baby carrots.
Do Ahead:
Work Time: 10 minutes
Total Time: 30 minutes

To Complete:
Reheat: 10 minutes

Serving: 8

2 bags (1 pound each) peeled baby carrots
2 tablespoons margarine or butter
2 green onions, minced
1 large garlic clove, minced
1 tablespoon minced, peeled fresh ginger
1/3 cup apricot jam
1 tablespoon balsamic vinegar
1/4 teaspoon salt
Pinch ground red pepper (cayenne)
Green-onion curls for garnish

Place steamer basket in deep 12-inch skillet with 1 inch water.
Heat to boiling over high heat. Add carrots and reduce heat to medium.
Cover and cook 10 to 12 minutes, just until carrots are tender. Remove
carrots and rinse with cold running water to stop cooking; drain well.
Place carrots in large self-sealing plastic bag; refrigerate until
ready to serve.

In 12-inch skillet, melt margarine or butter over medium heat. Add
green onions, garlic, and ginger, and cook until soft, about 3
minutes, stirring often. Add apricot jam, vinegar, salt, and ground
red pepper, and cook 3 to 4 minutes longer, stirring often. Let glaze
cool slightly. Pour glaze into small container; cover and refrigerate
until ready to serve.
To complete, in 12-inch skillet, cook glaze and carrots 5 minutes
over medium-high heat. Increase heat to high and cook 3 minutes,
stirring occasionally, until carrots are well coated and heated
through.

Source:
http://magazines.ivillage.com/goodho...393733,00.html


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