"...and we helped ourselves from bowls of tiny potatoes and glazed carrots and
a variety of other delicacies from the good earth of the Sussex countryside."
--BEEK
Glazed Carrots
Contributed by Laura Stemle on Jan 22, 1998
Source: The Silver Palate Cookbook
Serves six.
12 medium carrots, peeled and cut into 1 inch lengths
4 tablespoons sweet butter, melted
1/4 cup brown sugar
1 1/2 teaspoons ground ginger
1/2 teaspoon caraway seeds
Place carrots in a saucepan with water and cook for 25-30
minutes, until tender.
Melt butter in a small pan. Add brown sugar,
ginger, and caraway seeds. Mix and set
aside.
When carrots are done, drain and return to saucepan.
Pour butter over carrots and cook over low heat for 5 min.