Last week Rhyelysgranny had an interesting vegetable dish recipe over at Tea and Wheaten Bread that included cumin and cardamom pods. Somehow it reminded me to hunt out this one again to share with you
Ginger Glazed Carrots
¾ lb Carrots
½ oz Butter
1½ tablespoons granulated Sugar
½ inch fresh root Ginger, grated or finely chopped
Salt & Black Pepper
Peel the carrots then cut into sticks. Place in a pan with just enough water to cover. Add all the remaining ingredients. Bring to the boil & boil vigorously for 10-15 minutes or until the water has evaporated to form a glaze.
I am a true ginger fan, right from the root used in cooking to the preserved ginger in syrup or covered in dark chocolate!