The inspiration for this recipe came from Taste of Home: The Busy Family Cookbook. When my 5 year old and I pulled these multi-colored carrots from our garden on Tuesday, I decided that I just had to serve them at dinner time.
A quick tip: If you want to start making chicken stock, keep the trimmings from carrots, and other veggies, celery and onion, in a bag in the freezer. I also throw in parsley stems and any parsley leaves beginning to yellow. Using vegetable trimmings is a great way to get more nutrition in your stock, and use something that you might be throwing away.
Gingered Carrot Coins
1 pound carrots, sliced into coins
3 T. butter
1 T. brown sugar or organic sugar
1/2 tsp. ground ginger
1/8 tsp sea salt
Put 1 inch of water in a saucepan and add the carrots. After bringing the water to a boil, cover with a lid.
Reduce the heat, and cook for about 7 to 9 minutes until the carrots are tender. Check with a fork for tenderness. Don’t over cook since the carrots may fall apart when you drain them. Drain the carrots in a colander, and put them back in the pot.
Add the rest of the ingredients, and mix everything together. Cook and stir until the sauce thickens. This usually takes about 1 to 2 minutes. Make sure the carrots are covered with the sauce. Serve immediately.
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