2 tablespoons butter or margarine
2 cups carrots, peeled and sliced 1/2-inch-thick
2 tablespoons chopped crystallized ginger
1 tablespoon dry sherry


In a large skillet over low heat, melt butter or margarine. Add carrots and crystallized ginger. Cover and cook over low heat for about 7 minutes or until crisp-tender. Add sherry, stir, and serve.

Recipe Courtesy of Freida's, The Specialty Produce People.

Serve as a side dish to roast pork loin or roast chicken. If crystallized ginger is unavailable, substitute 1 tablespoon finely chopped fresh gingerroot.

Sherry-Ginger Carrots
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