Food Monday ~ Ginger Glazed Carrots

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!

4 thoughts on “Food Monday ~ Ginger Glazed Carrots

  1. Helen McGinn

    I love this recipe; I’m a huge fan of both carrots and ginger. At Christmas, when I glaze the parsnips and baby carrots, I add some fresh ginger to give it that extra zing. I’ll definitely be trying this. x

  2. Grannymar Post author

    Helen – Glad you like it. It is good to see you have your head above water again. I look forward to you rejoining the LBC soon.


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