Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, buttered carrots w/ ginger & rosemary. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Discover Our High Quality, Natural Products Today. Browse Our Great Selection of Books & Get Free UK Delivery on Eligible Orders! Preparation Place carrots, orange juice, butter, sugar and ginger in large skillet over medium-high heat.
Buttered Carrots w/ Ginger & Rosemary is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Buttered Carrots w/ Ginger & Rosemary is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have buttered carrots w/ ginger & rosemary using 5 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Buttered Carrots w/ Ginger & Rosemary:
- Get 2 lb baby carrots
- Get 1 stick butter
- Make ready 1 1/2 inch ginger; peeled & grated
- Prepare 1 T fresh rosemary; minced
- Make ready 1 pinch kosher salt and sugar
Peel medium to large carrots thinly, top and tail, then cut into slices, or thin batons. Simmer in salted water for a few minutes until al dente. Drain, run under the cold tap to halt cooking, then. Heat butter in large nonstick skillet over medium heat.
Steps to make Buttered Carrots w/ Ginger & Rosemary:
- Boil carrots in cold water with a large pinch of sugar until just past al dente. Drain. Return to pot.
- Melt butter in small saucepan with ginger and rosemary. Pour into pot with carrots. Stir.
- Variations; Tarragon, star anise, cardamom, espresso powder, turmeric, celery seed, lemongrass, cumin, thyme, basil, parsely, cilantro, scallions, cumin, coriander seed, ground jalapeño powder, Italian seasoning, maple, brown sugar, sugarcane, thyme, lemon, lemongrass, lime, honey, clove, nutmeg, pumpkin pie spice, sumac, chile powder, garlic, habanero, bacon,
Remove from heat; stir in carrots, cilantro, and remaining ingredients. Simmer over a medium heat until the liquid has evaporated and the carrots are cooked through - they should be glazed and shiny. 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.
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