Title: Baby Carrots with Ginger and Sage Butter
Categories: Vegetables
Yield: 8 Servings

2 lb Baby carrots - scrubbed
-clean
1/2 c Unsalted butter - one stick
5 1/2 tb Firmly packed brown sugar
2 tb Fresh ginger; chopped
1/2 Lemon - juiced
1/4 ts Salt
1 Clove garlic - mashed
1 tb Fresh sage - chopped
Or 1 teaspoon dried sage

Poach carrots in simmering water or chicken broth until just tender. Drain.
Melt butter and add brown sugar, ginger, lemon juice, salt, garlic and
sage; then add carrots and gently saute 2 to 3 minutes to blend flavors.
Typos by Brenda Adams

Source: Shepherd's Garden Seeds newsletter
Posted to MC-Recipe Digest V1 #208

Date: Tue, 20 Aug 1996 01:03:55 -0400

From: ADAMSFMLE@aol.com