Carrots
Carrots with Ginger & Sage Butter
Posted by Chris Buss
2 pounds carrots, cut into uniform pieces (roughly 2” x ½”)
½ cup unsalted butter (1 stick)
5½ tablespoons firmly packed brown sugar
2 tablespoons fresh
ginger, chopped
Juice of ½ lemon
¼ teaspoon salt
1 clove garlic, crushed
1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
Poach carrots in simmering water until just tender. Drain. Melt butter and add brown sugar, ginger, lemon juice, salt, garlic and sage. Stir together. Add carrots and gently sauté 2 to 3 minutes to blend flavors.
Serves 8.
From melborponsti.com.