Baby Carrots with Pineapple Glaze Recipe
1 1/2 lbs. peeled baby carrots
3/4 C. pineapple juice
2 t. grated fresh gingerroot
1 t. butter or margarine
1/4 t. salt
Freshly ground black pepper to taste
Optional: 2 t. finely chopped fresh cilantro
Bring a pan of water to a boil, add the carrots and time 4 to 5 minutes. Test for doneness. Drain and rinse with cold water to stop the cooking. Drain and pat dry. Refrigerate until ready to use. (This step can be done 24 hours in advance.)
Put the pineapple juice and ginger into a large skillet; bring to a boil and continue boiling 2 minutes. Add the carrots, butter, salt and a little pepper. Boil until the liquid has reduced and thickened and the carrots are glazed, about 4 minutes. Stir often.
Stir in the cilantro if using, and serve.
Makes 8 servings.
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