Thursday, November 28, 2013

Thanksgiving with Ginger Candied Carrots

I hope you all had a wonderful day filled with family, laughter, and of course, delicious food!  There is so much to be thankful for that a one-day celebration does not seem to be enough.  Today, I am most thankful for being able to celebrate this holiday with a lot of food on the table and the people I love next to me.  

I spent most of the day cooking and cleaning before our guests arrived at 4pm.  While my dad was in charge of the turkey, I led the charge on side dishes.  We had a vegetarian dining with us this year, so we really tried to amp up our side dish offerings so she had plenty to eat.  

My sister specifically requested this Ginger Candied Carrots recipe.  The festive orange carrots and gingery sauce lend itself to a unique side dish that eaters of all ages will love.  My dad made these for us when we were kids, and they are still our favorite today!

Ginger Candied Carrots
From The Silver Palate Cookbook
Serves 6 

12 medium-size carrots, peeled, and cut into 1-inch lengths
4 tablespoons butter
1/4 cup brown sugar
1 1/2 teaspoons ground ginger
1/2 teaspoon caraway seeds

  1. Place carrot pieces in a saucepan and add cold water to cover.  Cook carrots until tender, 25-30 minutes.  
  2. Melt butter in a small saucepan.  Add brown sugar, ginger, and caraway seeds. Mix and set aside. 
  3. When carrots are done, drain and return to the pot.  Pour butter mixture over them and cook over low heat for 5 minutes, stirring occasionally.
  4. Transfer to a serving dish and serve immediately. 

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