Rocky Mountain Recipes 8-3-09

8 Carrots, pared, sliced

1/2 c. Honey

4 Tbsp. Sugar

4 Tbsp. Oil

1 t. Lemon rind, grated

1/4 t. Ground ginger

1/2 t. Salt

In a large covered skillet, cover carrots with salted water and boil for 10 minutes then drain. Add honey, sugar and oil. Cook uncovered, over low heat, stirring occasionally until carrots are tender and richly glazed, about 20 minutes. Stir in lemon rind and ginger.

JoAnne Beebe • Loveland, Colo.

8 Carrots, pared, sliced

1/2 c. Honey

4 Tbsp. Sugar

4 Tbsp. Oil

1 t. Lemon rind, grated

1/4 t. Ground ginger

1/2 t. Salt

In a large covered skillet, cover carrots with salted water and boil for 10 minutes then drain. Add honey, sugar and oil. Cook uncovered, over low heat, stirring occasionally until carrots are tender and richly glazed, about 20 minutes. Stir in lemon rind and ginger.

JoAnne Beebe • Loveland, Colo.

8 Carrots, pared, sliced

1/2 c. Honey

4 Tbsp. Sugar

4 Tbsp. Oil

1 t. Lemon rind, grated

1/4 t. Ground ginger

1/2 t. Salt

In a large covered skillet, cover carrots with salted water and boil for 10 minutes then drain. Add honey, sugar and oil. Cook uncovered, over low heat, stirring occasionally until carrots are tender and richly glazed, about 20 minutes. Stir in lemon rind and ginger.

JoAnne Beebe • Loveland, Colo.

8 Carrots, pared, sliced

1/2 c. Honey

4 Tbsp. Sugar

4 Tbsp. Oil

1 t. Lemon rind, grated

1/4 t. Ground ginger

1/2 t. Salt

In a large covered skillet, cover carrots with salted water and boil for 10 minutes then drain. Add honey, sugar and oil. Cook uncovered, over low heat, stirring occasionally until carrots are tender and richly glazed, about 20 minutes. Stir in lemon rind and ginger.

JoAnne Beebe • Loveland, Colo.

8 Carrots, pared, sliced

1/2 c. Honey

4 Tbsp. Sugar

4 Tbsp. Oil

1 t. Lemon rind, grated

1/4 t. Ground ginger

1/2 t. Salt

In a large covered skillet, cover carrots with salted water and boil for 10 minutes then drain. Add honey, sugar and oil. Cook uncovered, over low heat, stirring occasionally until carrots are tender and richly glazed, about 20 minutes. Stir in lemon rind and ginger.

JoAnne Beebe • Loveland, Colo.

8 Carrots, pared, sliced

1/2 c. Honey

4 Tbsp. Sugar

4 Tbsp. Oil

1 t. Lemon rind, grated

1/4 t. Ground ginger

1/2 t. Salt

In a large covered skillet, cover carrots with salted water and boil for 10 minutes then drain. Add honey, sugar and oil. Cook uncovered, over low heat, stirring occasionally until carrots are tender and richly glazed, about 20 minutes. Stir in lemon rind and ginger.

JoAnne Beebe • Loveland, Colo.