Sherried Carrots With Ginger
Recipe: #17371
February 14, 2015
Categories: Side Dishes, Carrot, 5 Ingredients Or Less, One-Pot Meal, Sunday Dinner Gluten-Free, No Eggs, Vegetarian, Alcohol, Herbs, Kosher Dairy, Vegetarian Dinner, more
"Modified from Sunset magazine, November 2000. Would be pretty made with various colored carrots!"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (190.1 g)
- Calories 130.6
- Total Fat - 6.3 g
- Saturated Fat - 3.7 g
- Cholesterol - 15.3 mg
- Sodium - 170.2 mg
- Total Carbohydrate - 18.5 g
- Dietary Fiber - 5 g
- Sugars - 8.3 g
- Protein - 1.9 g
- Calcium - 61.1 mg
- Iron - 0.6 mg
- Vitamin C - 11.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Peel carrots, trim ends, rinse and dry. Cut carrots in half, then cut large end in half lengthwise so pieces are more uniform in diameter.
Step 2
Melt butter in a 12- to 14-inch nonstick skillet over medium-high heat.
Step 3
Add carrots in a single layer and turn as needed until browned, 8 to 10 minutes.
Step 4
Add ginger, 3 tablespoons dry sherry, and 3 tablespoons water; cover, reduce heat, and simmer until carrots are tender-crisp, about 5 minutes.
Step 5
Season to taste with salt and pepper.
Step 6
Arrange carrots on a platter and scrape ginger mixture evenly over them.
Step 7
Garnish with parsley.
Tips
- Large 12-14 inch skillet, or electric skillet
0 Reviews
You'll Also Love
