Glazed Carrots Julienne

1  1 lb. Carrot

2 Tbsp. Butter or Margarine

1/2 Tsp. Finely grated fresh Ginger (or 1/2 tsp. ground ginger)

1/4 Cup Brown Sugar

1 Tsp. Dill

Peel carrots, cut off tips and tops and cut whole carrot into 2 or 3 sections. With a large knife on a cutting board, cut each round section in half lengthwise and place on the flat sides “flat side down” in a row on the cutting board. In assembly line fashion you can go down the cutting board pressing your blade down through the carrots as thin as you want. A very quick & safe way to julienne carrots, which makes unusual plate appearance when served. Once prepared, put julienne carrots in a skillet with 1/2” water and boil or stew for approx. 2 minutes. Drain while hot and add butter or margarine, ginger & brown sugar. Cover pan or skillet and shake side to side (pop corn style) until butter and brown sugar blends and coats each carrot slice thoroughly. Sprinkle Dill and toss again and serve. Very nice side vegetable, especially with pork, ham or lamb. Serves 4-6.


Thumbnail Photo by Scott Veg/CC BY