Gingered Carrots

  • Prep 10 min
  • Total 20 min
  • Ingredients 4
  • Servings 6
Gingered Carrots

Ingredients

6
medium carrots, sliced (3 cups)
1/4
cup sugar
2
tablespoons butter or margarine
1
teaspoon finely chopped crystallized ginger

Steps

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  • 1
    In 3-quart saucepan, heat 1 inch water (salted if desired) to boiling. Add carrots. Heat to boiling; reduce heat. Cover and cook about 5 minutes or until crisp-tender; drain.
  • 2
    In same saucepan, cook sugar, butter and ginger over medium heat, stirring occasionally, until bubbly. Stir in carrots. Reduce heat to low. Cook 1 to 2 minutes, stirring occasionally, until carrots are glazed and heated through.

Notes









Tips

Expert Tips

  • Instead of the sliced carrots, you can use 3 cups of baby-cut carrots, cut in half. If you don’t have crystallized ginger, you can use 1/2 teaspoon ground ginger.
  • Look for crystallized ginger in the ethnic-foods or spice section of your supermarket. It’s easy to cut the ginger with kitchen scissors, but run them under hot water first.
  • Sugared rosemary adds a festive touch to holiday dishes. Sprinkle fresh rosemary sprigs with powdered sugar, or brush rosemary sprigs with water and sprinkle with granulated sugar.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
45mg
2%
Potassium
200mg
6%
Total Carbohydrate
15g
5%
Dietary Fiber
2g
7%
Sugars
12g
Protein
0g
% Daily Value*:
Vitamin A
230%
230%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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