No More Bitter Carrot Recipes – Try This Glaze!
Experiment with your favorite carrot recipes by adding whatever herbs you have in your cabinet! One of the wonderful things about this vegetable is its robust flavor. Such a strong taste can hold its own against many different ingredients without being lost.
Generally, the smallest roots are the sweetest. I prefer to use the baby variety for my mint and ginger glazed carrots; but mature ones can be used instead. Simply slice them in 1/4” rounds and increase the cooking time so that the vegetables are tender.
Keep this side dish covered until it is time to serve. Your guests will be delighted when you take off the lid and allow the fragrant steam to fill the dining room. Surprisingly, these reheat well both on the stove top and in the microwave. You can make a larger batch and keep the leftovers for up to 4 days.
Place 3 cups of baby carrots in a 2 quart saucepan
Add water until the veggies are 2/3 covered
Bring water to a boil
Turn down heat and cook for 15 minutes (watch the saucepan so it does not boil over)
Check for tenderness and increase the cooking time by 5 more minutes if necessary
Remove the saucepan from the heat and pour off 1/2 of the remaining liquid
Add 1 pat of butter and 1 Tbsp of brown sugar
Add 1/8 tsp of ginger and a pinch of dried, crushed mint leaves
Gently stir all ingredients together taking care not to break the carrots into pieces
Cover and let stand until time to serve
Image courtesy of CC license by Flickr user Pixel Playa