BlackDog's Easter Recipes

Yummy Easter Glazed Carrots

• 3 pounds whole, young, small carrots, cleaned and peeled
• 6 cups water
• 2 teaspoons salt
• 2 tablespoons butter
• 2 tablespoons honey
• 1 tablespoon minced fresh ginger or 1 teaspoon powdered ginger

Bring the water to a boil in a heavy saucepan.  Add the salt and carrots.  Lower the heat to a simmer, cover and cook about 10 - 12 minutes until the carrots are slightly tender.

Pour the water off the carrots.  Place the carrots on a towel and pat them dry.  Set aside.  (Note:  may cook the carrots a day ahead and store in the refrigerator.  Bring carrots to room temperature before proceeding.)

In the same saucepan, add the butter, honey and ginger.  Heat this mixture over medium heat until the butter is melted.  Add the carrots and toss gently in the mixture until all carrots are evenly coated with the glaze and heated through completely, about 4 to 5 minutes.

To serve, put the carrots in a serving dish and pour the glaze over them.

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