Side Pannel
Apricot Ginger Carrots
Ingredients List
- 2 lb Baby carrots; prepeeled
- 2 tb Butter
- 2 Green onions
- 1 lg Garlic clove; minced
- 1 tb Fresh ginger; minced
- 1/3 c Apricot jam
- 3 tb Packed brown sugar
- 1 tb Balsamic vinegar
- 1/4 ts Salt
- 1 pn Cayenne pepper
Directions
Place steamer basket in deep 12" skillet with 1" water. Heat to boiling
over high heat. Add carrots and reduce heat to medium. Cover and cook 10-12
minuted, just until tender. Remove carrots and rinse with cold water to
stop cooking. Drain well. Store in zip-loc bag in refrigerator until ready
to serve.
In same skillet, melt butter over medium heat. Add green onions, garlic,
and ginger and cook until soft, about 3 minutes, stirring often. Add
apricot jam, brown sugar, vinegar, salt, and ground red pepper, and cook
3-4 minutes longer, stirring often. Let glaze cool slightly. Pour into
small container; cover and refrigerate until ready to serve.
To complete, in 12" skillet, cook glaze and carrots 5 minutes over medium
high heat. Increase heat to high and cook 3 minutes, stirring occasionally,
until carrots are well coated and heated through.
over high heat. Add carrots and reduce heat to medium. Cover and cook 10-12
minuted, just until tender. Remove carrots and rinse with cold water to
stop cooking. Drain well. Store in zip-loc bag in refrigerator until ready
to serve.
In same skillet, melt butter over medium heat. Add green onions, garlic,
and ginger and cook until soft, about 3 minutes, stirring often. Add
apricot jam, brown sugar, vinegar, salt, and ground red pepper, and cook
3-4 minutes longer, stirring often. Let glaze cool slightly. Pour into
small container; cover and refrigerate until ready to serve.
To complete, in 12" skillet, cook glaze and carrots 5 minutes over medium
high heat. Increase heat to high and cook 3 minutes, stirring occasionally,
until carrots are well coated and heated through.
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