Julee Rosso, Sheila Lukins

Ginger Candied Carrots

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Preparation info

  • 6

    portions
    • Difficulty

      Easy

Appears in

#41The Silver Palate Cookbook
The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Sweet and spicy—a good way to prepare carrots any time of the year.

Ingredients

  • 12 medium-size carrots, peeled and cut into 1-inch lengths
  • 4 tablespoons (½ sti

Method

  1. Place the carrot pieces in a saucepan and add cold water to cover. Cook the carrots over medium heat until tender, 25 to 30 minutes.
  2. Melt the butter in a small saucepan over low heat. Add the brown sugar, ginger, and caraway seeds. Mix and set aside.
  3. When the carrots are done, drain and return to the pot. Pour the butter mixture over them and cook ove