Glazed Petite Carrots
1 Tbs. butter or margarine
1/2 medium onion. finely chopped
1 lb. pkg. petite carrots
1/4 cup real maple syrup
1 Tbs. orange marmalade
2 tsp's. dried ginger (or 2 Tbs. grated
fresh ginger root)
1/2 cup water
juice of 1/2 lemon
chopped fresh parsley
In skillet over medium heat, melt 2 Tbs.
butter. Add onion; cook until soft and
translucent. Add petite carrots, maple
syrup, ginger and water. Over medium
heat, cook 10-12 minutes, stirring
occasionally, until carrots are tender
and water has evaporated to form a
glaze. Add lemon juice; stir well.
Sprinkle with chopped fresh parsley;
serve immediately.
JL in South Jersey
http://www.nancyskitchen
