Glazed Baby Carrots
|Baby carrots||2 Bunch (200 gm)|
Wash carrots, scrape if necessary, and leave whole.
Cook in a small amount of boiling, salted water about 12 to 15 minutes or until tender when tested with a fork.
The time depends on size and degree of freshness.
Combine butter, sugar, and cinnamon or ginger in a large skillet.
Cook, stirring constantly, until well blended.
Add carrots and cook over a low heat, shaking the pan frequently to glaze carrots on all sides.
When shiny and well glazed.