1 tsp. butter
3 cups thinly sliced carrots (about 1 lb.)
1½ Tb. sugar
½ tsp. grated fresh ginger
Salt, optional
Pepper, to taste
In a large nonstick skillet, heat butter until foam subsides. Add carrots, sprinkle with rest of ingredients. Mix to combine. Cover and cook over low heat until carrots are tender, about 10 minutes. Serves 4.
Posted by Susan Tornheim
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