Gingerbread-Glazed Dutch Carrots

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6
Servings

30m
Prep Time

5m
Cook Time

35m
Ready In

Recipe: #25890

April 07, 2017

Categories: Dinner, Side Dishes, Dairy, Vegetables, Carrot, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Christmas, Entertaining, Sunday Dinner, Weeknight Meals, Skillet, Stove Top, Vegetarian more

recipe by:
ImPat

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recipe by:
ImPat

"From one of our national supermarkets monthly magazine Dec.'16 NOTE: gingerbread cookies not included in Nutritional facts"

Original recipe yields 6 servings

Metric US

Ingredients

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1.2 kilograms carrots (Dutch carrots, 3 bunches trimmed and peeled)
Bought gingerbread biscuits/cookies (1/2 cup/30 grams, or uniced homemade ones)
FOR GINGERBREAD GLAZE
60 grams butter

2 tablespoons brown sugar
1 teaspoon ground ginger
1/2 teaspoon mixed spice

Nutritional

Serving Size: 1 (40.2 g)
Calories 99.8
Total Fat - 8.2 g
Saturated Fat - 5.2 g
Cholesterol - 21.5 mg
Sodium - 89.3 mg
Total Carbohydrate - 6.9 g
Dietary Fiber - 0.8 g
Sugars - 5.4 g
Protein - 0.4 g
Calcium - 12.2 mg
Iron - 0.2 mg
Vitamin C - 1.5 mg
Thiamin - 0 mg

Step 1

Cook carrots in a steamer over a saucepan of simmering water for 3 to 5 minutes or until tender crisp.

Step 2

Meanwhile to make the gingerbread glaze, place the cutter, sugar, ginger and mixed spice in a large frying pan over medium heat and cook, stirring for 1 to 2 minutes or until the butter melts and the sugar dissolves.

Step 3

Add the carrots to the gingerbread glaze mixture and season and toss to combines and then transfer the glazed carrots to a serving platter and sprinkle with the chopped gingerbread.

Tips & Variations

No special items needed.

Tags : Dinner Side Dishes

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