Carrots With Ginger And Honey Food

HONEY & GINGER GLAZED CARROTS

Steps:

• Peel and slice carrots. Boil approx 10 minutes until cooked (or cook to your preference). Strain and set aside. Keep the carrots warm.
• Meanwhile -- add the sesame seeds to a hot non-stick frypan. There is no need to add any oil. Toss sesame seeds until toasted. Remove from the heat and set aside.
• Melt the butter in the hot frypan. Add ginger and cook for one minute. Remove from heat.
• Add the honey, sesame seeds and a pinch of salt and pepper. Stir to soften.
• Pour the glaze over the cooked carrots.

CARROTS WITH GINGER AND HONEY

Steps:

• Trim stems of carrots to 1/2 inch. Peel carrots, and wash stem area.
• Bring a medium pot of water to a boil. Salt water, add carrots, and reduce heat. Simmer until carrots are almost tender, 3 to 4 minutes. Remove carrots from heat, and drain. (Carrots can be prepared earlier in the day to this point.)
• Melt butter in a large skillet over medium-high heat. Add ginger, and saute, stirring, until transparent, about 2 minutes. Add carrots and honey, and cook for 4 to 5 minutes, or until carrots are glazed. Serve immediately.

HONEY CARROTS WITH A HINT OF GINGER

Steps:

• Combine the butter, honey, ginger and lemon juice in a large pot. Bring to a boil over medium-high heat. Add carrots and reduce heat to medium. Cover and simmer for about 10 minutes, or until carrots are tender. Simmer longer if you desire more tender carrots.

ORANGE-HONEY GLAZED CARROTS

Steps:

• Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
• Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.

HONEY GARLIC CARROTS

Steps:

• Melt butter in a large skillet over medium heat and stir in carrots, honey, and garlic; sprinkle with salt and black pepper. Pour in water. Cover and bring to a boil. Cook for 4 minutes, covered, and remove lid; cook until carrots are tender, 10 to 15 more minutes, stirring often.

GINGERED CARROTS

Steps:

• In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.

GINGER-GLAZED CARROTS

Steps:

• Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.

GINGER AND HONEY GLAZED CARROTS

Steps:

• Line a baking sheet with paper towels.
• In a 12- or 14-inch heavy skillet bring water to boiling, add carrots.
• Return to boiling; reduce heat.
• Cover and simmer about 10 to 12 minutes or until carrots are just tender and drain.
• (I prefer to use my Cuisinart Turbo Convection Steamer ).
• Carefully turn out onto prepared baking sheet.
• (When green tops are left on carrots during cooking, they become very fragile. As the carrots cook, some of the tops may come off.).
• Pat dry with additional paper towels.
• To glaze carrots, in the same heavy skillet combine margarine, honey, ginger, and salt.
• Stir constantly over medium heat until margarine is melted.
• Carefully add carrots.
• Toss gently for 2 to 3 minutes or until carrots are thoroughly coated with glaze and heated through completely.
• To serve, arrange carrots in a shallow bowl or on a platter; drizzle with remaining glaze from pan.

HONEY GINGER CARROTS

Steps:

• Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
• In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

GINGER HONEY GLAZED CARROTS

Steps:

• In a small saucepan, melt butter and stir in ginger. Add honey and stir to dissolve. Stir in carrots and toss to coat. Pour in water and cover to steam. Stir occasionally and cook 8 minutes or until tender. Season to taste.

CARROTS WITH SOY, GINGER AND HONEY

Steps:

• Heat sesame oil in skillet.
• Add carrots, soy sauce, 1 tablespoon water and ginger root.
• Cook and stir until carrots are crisp-tender.
• Stir in honey.
• Top with sesame seeds.
• Season with pepper.

HONEY-GINGER GLAZED CARROTS

Steps:

• In large nonstick skillet over medium-high heat melt butter. Add shallots and ginger; cook until just tender, 2 minutes.
• Stir in carrots; cook 3 minutes. Stir in honey, orange juice, salt and chile pepper. Increase heat to high; bring to boil.
• Reduce heat to medium-low; cover. Simmer, stirring once, 15 minutes.
• Uncover. Increase heat to medium; cook until carrots are glazed and tender, 5 minutes. Transfer to serving dish. Sprinkle with parsley.

HONEY & GINGER GLAZED CARROTS

Steps:

• Place carrots in a large saucepan; add water to cover. Bring to a boil. Cook, covered, 6-8 minutes or until crisp-tender. Drain and return to pan., Add raisins, honey, butter, lemon juice, ginger and salt; cook and stir 4-5 minutes longer or until carrots are tender. Just before serving, sprinkle with almonds.

CARROTS WITH GINGER

Steps:

• Place carrots, orange juice, butter, sugar and ginger in large skillet over medium-high heat. Bring to boil; cover and cook 3 minutes. Uncover and simmer until liquid glazes carrots, about 10 minutes. Season to taste with salt and pepper. Sprinkle with chopped parsley.

HONEY/GINGER GLAZED CARROTS

Steps:

• Wash and trim carrots.
• In a medium size saucepan, add carrots, salt and cover with water and bring to boil.
• Reduce heat, cover and cook until carrots are almost tender; about 10 minutes.
• To a large frying pan, add butter, honey and grated ginger and cook for 1 minute, stirring a few times.
• Add cooked carrots and stir well to coat.
• Cover and cook carrots on medium-high heat until carrots are glazed and glossy, about 3 to 4 minutes, stirring occasionally.
• In a small mixing bowl, mix together orange juice, lemon juice and tapioca starch.
• Add to frying pan along with salt and pepper.
• Continue to cook stirring constantly until sauce thickens slightly; about 3 minutes.
• Serve with your dinner.