Quick Carrots with Ginger

_________________________________________________

                            FOOD FUNNY
_________________________________________________

Thanks to Rosemary Zwick for sharing this classic food funny with us:

Mr. Kramer had a leak in the roof over his dining room, so he
called a repairman to take a look at it. "When did you first
notice the leak?" the repairman inquired.

Mr. Kramer scowled. "Last night, when it took me two hours to finish my
soup!"

__________________________________________________

                            TODAY'S RECIPE
__________________________________________________

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 Mon Oct 18 15:18:28 2010