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GLAZED CARROTS JULIENNE Recipe

recipetips.com - Ingredients included in this recipe are carrots, butter or margarine, finely ground fresh ginger (or 1/2 teaspoon ground ginger), brown sugar.
Ingredients
  • 1 pound carrots
  • 2 tablespoons butter or margarine
  • 1/2 teaspoon finely ground fresh ginger (or 1/2 teaspoon ground ginger)
  • 1/4 cup brown sugar
  • 1 teaspoon dill
Directions
Peel carrots, cut off tips and tops, and cut whole carrots into 2 or 3 sections. With a large knife on a cutting board, cut each round section in half lengthwise and place "flat side down" in a row on the cutting board. In assembly line fashion, you can go down the cutting board pressing your blade down throughout the carrots as thin as you want. Once prepared, put julienne carrots in a skillet with 1/2 inch of water, and boil or stew for approximately 2 minutes. Drain while hot, and add butter or margarine, ginger, and brown sugar. Cover pan or skillet and shake side to side (popcorn style) until the butter and brown sugar blends and coats each carrot slice thoroughly. Sprinkle dill and toss again and serve. They make a very nice side vegetable, especially with pork, ham, or lamb. Serves 4-6.
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Cooking Tips & Advice
To Julienne carrots for salad topping or a simple garnish: Begin with a clean, peeled carrot. Slice four sides of the carrot to create a rectangle. Cut carrot lengthwise into approximately 1/8 inch slices.
Carrot Preparation | Carrot Cooking | Tips Carrots A plant of the parsley family with feathery green leaves and an orange root that can be eaten raw or cooked.
Glossary Terms
Small, minature-sized carrots that offer convenience and ease of use as a vegetable. Baby carrots are available in several styles.
A kitchen utensil made to simplify the process of making julienne strips used for decorative garnishes.
Refers to a method of slicing fruits, vegetables and meats into strips that resemble matchsticks. Julienne strips are usually no more than 1/8 inch (3mm) square, but can be cut to any length desired.
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