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2 tablespoons butter
2 tablespoons sugar
1 tablespoon fresh chopped or grated gingeroot
1 1/2 pounds carrots, peeled and cut into 1/4 inch coins
1/4 cup Chicken Stock
1/4 teaspoon salt
1/8 teaspoon black pepper
Serves 4 To 6
Melt the butter, sugar and gingerroot together in a large saute pan set on high heat. When the mixture begins to bubble and thcken, about 2 minutes, add the carrots. Cook for 2 minutes, until the carrots begin to release their juices. Add the chicken stock, cover and cook for 2 minutes. Remove the lid, stir in the salt and pepper and cook for 2-3 minutes longer, until most of the liquid has evaporated and the carrots are covered with a shiny glaze. Serve at once.
©2013 Nick Stellino Productions