November 24, 2010

Glazed Carrots with Ginger & Jalapeno

2 cups water
3 oz (6 tbs) unsalted butter
2 tbs honey
1 teaspoon salt
2 lbs carrots
3 tablespoons minced peeled fresh ginger
1 Jalapeno chili, stemmed & thinly sliced
2 tablespoons chopped fresh flat parsley

Bring water, butter, honey & salt to boil in a large saucepan. Add carrots, ginger & jalapeno. Reduce heat and simmer, covered until carrots are tender, about 7 minutes. Transfer carrots and pan juices to a serving dish and toss with parsley. Serve warm

From a Good Friend Clint Austin in Tucson, AZ

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