Saturday, December 2, 2006
Carrots with Ginger and Lime
1 lb. peeled carrots, cut into 2" pieces (can substitute baby carrots) -------------1 cup chicken stock 2 inch piece of fresh ginger, leave whole zest of 1 lime 1/2 of zested lime 1/4 cup honey 1/4 butter 1/2 teaspoon salt Directions: Place carrots, stock, ginger, and 1/2 of lime in a stockpot. Bring to a boil. Cook about 10 - 15 minutes until carrots are tender. Drain and toss with lime zest, honey, butter and salt. Serve warm. Carrots can be cooked ahead of time and then reheated wit the zest, honey, butter and salt just before serving. |
