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Carrots can be "sneaked" into lots of dishes, but with the availability of baby carrots, more and more people are willing to eat them in their more or less natural state.  Here's a really delicious recipe, to serve hot of cold.

Spiced Carrots

3 cups water
1 tsp. salt

2 tsp. fresh minced dill, or 1 tsp. dried dill

1 tsp. fresh grated ginger or 2 tsp. candied chopped ginger
2 Tbsp. honey
1 tsp. brown sugar
1 Tbsp. maple syrup
1 tsp. balsamic vinegar
1 Tbsp. olive oil or non-hydrogenated margarine such as Smart Balance
and black pepper to taste

Place water and 1 tsp. salt on high heat to boil.   Scrub and/or scrape, and trim, carrots.  Thinly slice by hand or in a food processor enough to make about 2-1/2 cups.  Add to boiling water.  When it returns to a boil, turn to medium and cook to your desired tenderness; from really crisp and barely blanched, to chewy, or to completely soft.   Pour into colander to drain.

Place balance of ingredients (except salt and black pepper) in the pan and bring to a boil.  Add carrots and mix gently.  Taste, and add salt and black pepper to your preference.

Serve hot as a side dish, or cool and place atop a bed of dark green salad greens.

The Sneaky Kitchen
Web Site by Bess W. Metcalf   Copyrightę April 1999 - 201

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