Recipe By : Nathalie Dupree, Cooks, TVFN
Serving Size : 6 Preparation Time :0:30
Categories : Dupree
Amount Measure Ingredient -- Preparation Method
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6 carrots -- cut in 2-inch slices
1 tablespoon butter
1 tablespoon fresh ginger root -- chopped
1 orange -- grated peel
1 cup honey
2 tablespoons red vinegar (raspberry, balsamic, or red
wine)
2 tablespoons mint -- chopped
Salt and pepper
In a saucepan cover carrots with about 2 cups of water. Bring to a boil,
reduce heat and simmer for about 5 minutes. Drain. In same saucepan melt
butter over medium-low heat. Add ginger, orange peel, honey, vinegar and
carrots. Toss until heated through, about 1 minute. Remove from heat, add
lemon balm or mint and salt and pepper to taste. Serve hot.
