No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice of cooks present the wisdom of cookbook writers.
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 Carrots;
are a great vegetable, they can add a little sweetness to any vegetable dish. |
| Sunshine
carrots 5 medium carrots, washed and peeled 1 Tbsp. brown sugar 1 tsp. cornstarch ¼ tsp. salt ¼ tsp. ground ginger ¼ cup orange juice 2 Tbsp. butter  Cut
carrots diagonally in 1 inch chunks. Cook covered, in boiling, salted water
for about 15 minutes, or till just tender; drain. Meanwhile, combine next
4 ingredients in small saucepan. Add orange juice; cook, stirring
constantly, till mixture thickens and bubbles. Boil 1 minute. Stir in
butter. Pour over hot carrots, tossing to coat evenly. Serves
4.
Stir Fry Carrots; 4 medium carrots coarsely grated or sliced thin. 1 lb. fresh asparagus cut in 1 inch chunks. Melt
3 Tbsp. butter in a skillet on medium heat. Add carrots, asparagus and a dash
of salt to taste. Stirring often to prevent burning, cook 5 to 8 minutes
or till tender. Enjoy.The
great thing about this recipe is you can add 1 to 2 cups of any other fresh
vegetable, that's in season, to the carrots. I use them all. |
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Easy Recipes
Copyright ©
Glenda's Attic
All Rights Reserved
May 27, 2008