Carrots with a Ginger Glaze
Recipe: #41752
October 15, 2023
Categories: Side Dishes, Carrot, Australian, British, Christmas, Easter Romantic Dinner, Sunday Dinner, more
"This is a quick, easy and tasty carrot recipe to use as a side dish. A little different with a subtle ginger flavor from the ginger and a hint of sweetness from the marmalade, a great alternative to maple carrots. I found this recipe in a Magazine I had years ago "Better Homes and Gardens Australia"."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (155.9 g)
- Calories 146.1
- Total Fat - 10.1 g
- Saturated Fat - 5.3 g
- Cholesterol - 21.8 mg
- Sodium - 153.5 mg
- Total Carbohydrate - 12.7 g
- Dietary Fiber - 2.8 g
- Sugars - 8.2 g
- Protein - 2.1 g
- Calcium - 36.7 mg
- Iron - 1 mg
- Vitamin C - 3.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Blanch the carrots and eschalots in boiling salted water for 2 minutes & set aside.
Step 2
Using a large saucepan, melt the butter with olive oil; add the glace ginger and marmalade, stirring, until it is a gold caramel color.
Step 3
Add the blanched carrots and eschalots to the pan, tossing to coat well.
Step 4
Gradually pour in stock & simmer over low heat, covered, for 10 minutes, shaking pan from time to time.
Step 5
Increase the heat to high; gently shake pan to allow remaining stock to reduce to a sticky glaze.
Step 6
Transfer to a serving platter and scatter over parsley or chives just before serving.
Tips
No special items needed.
0 Reviews
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