Quick Carrots with Ginger

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            FOOD FUNNY
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Here's another from the prolific Anna Welander of Uppsala, Sweden. I
wonder if she's making these up herself.

Q: What do you get if you put two banana peels together?

A: A pair of slippers!

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            TODAY'S RECIPE
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The so-called "baby" carrots available these days are fine for this
recipe and can be cooked whole if speed is of the essence, but I much
prefer the full flavor of "real" carrots for this dish.

Quick Carrots with Ginger

1 lb (450 g) carrots, cut into 1/4-inch (5 mm) slices
1/4 cup (60 ml) orange juice or water
2 Tbs (30 ml) butter or olive oil
1 Tbs (15 ml) finely chopped fresh ginger
1 tsp (5 ml) honey (optional)
Salt and freshly ground pepper for garnish
Chopped fresh mint, parsley, or basil for garnish (optional)

Combine all the ingredients in a pot over high heat and bring to a
boil. Reduce the heat to medium - the liquid should continue to boil
vigorously - and cook covered for 5 minutes. Remove the lid and cook,
stirring occasionally, until the carrots are tender and most of the
liquid has evaporated, 3 to 5 minutes. Serve garnished with chopped
fresh herbs if desired. Serves 4 to 6.
Received on Wed Mar 23 06:33:49 2005