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GINGER CARROTS
6 medium fresh carrots(about 1 pound)
cut lengthwise into 3x3/8-inch strips
1/2 cup water
1/4 cup butter or margarine
3 tablespoons honey
1 tablespoon ground ginger
1/4 teaspoon salt
Heat carrots and water to boiling in 10 inch skillet;reduce heat. Cover
and simmer until tender, 15-20 minutes
Drain; remove carrots from skillet. Cook and stir butter, honey, lemon
juice, ginger and salt in skillet until bubbly; add carrots. cook uncovered, stirrring occasionally, until carrots are glazed,
about 5 minutes. Garnish with parsley
4 servings
Steamed Summer Vegetables with Light Garlic Mustard Sauce
Mustard Sauce:
3 tblsp lemon juice or the juice of 5 lemons
3 tblsp butter
3 tsp garlic,minced
2 tsp mustard(dijon or yellow) preference
a pinch ginger
a pinch of salt and white black pepper
Garnish: curles ginger strips
Saute garlic in butter add mustard set aside; a few drops of
water to help stretch the sauce
optional: a few drops(2) lemon liquor or champagne(or dinner wine(white)-to
taste
Steam desired fresh summer garden vegetable (summer
squash, zucchini, cauliflower,(snapped) string beans,asparagus,etc....) Do not over steam. Lightly drizzle mustard
sauce over vegetables
Place on/in serving dish/bowl. Arrange ginger curls accordingly.
Serve
Serving Size: 6
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