Place the carrots, water, wine, butter and ground ginger in a 10-inch skillet.
Bring to a boil and cook over medium heat for 12 to 15 minutes, stirring occasionally, until liquid has evaporated.
Reduce heat to medium-low, add lemon juice and brown sugar.
Cook an additional 5 minutes, stirring occasionally until carrots are glazed.
In large nonstick skillet over medium-high heat melt butter. Add shallots and ginger; cook until just tender, 2 minutes.
Stir in carrots; cook 3 minutes. Stir in honey, orange juice, salt and chile pepper. Increase heat to high; bring to boil.
Reduce heat to medium-low; cover. Simmer, stirring once, 15 minutes.
Uncover. Increase heat to medium; cook until carrots are glazed and tender, 5 minutes. Transfer to serving dish. Sprinkle with parsley.
Cook all ingredients except lemon juice and brown sugar in a 10-inch skillet over medium heat for 12 to 15 minutes, stirring occasionally, until all liquid has evaporated.
Reduce heat to medium-low.
Stir in lemon juice and brown sugar.
Cook 5 minutes, stirring occasionally until carrots are glazed.
Low-fat and low-cholesterol.
Preheat oven to 350\u00b0.
Cook carrots in enough water to cover with 1 teaspoon salt until tender. Drain and set aside.
Melt butter and slowly stir in sugar, remaining salt, nutmeg and ginger.
Stir until sugar dissolves and turns golden.
Place cooled carrots in a buttered baking dish and cover with sugar mixture. Bake for 15 minutes in a preheated oven.
Peel and slice carrots. Boil approx 10 minutes until cooked (or cook to your preference). Strain and set aside. Keep the carrots warm.
Meanwhile -- add the sesame seeds to a hot non-stick frypan. There is no need to add any oil. Toss sesame seeds until toasted. Remove from the heat and set aside.
Melt the butter in the hot frypan. Add ginger and cook for one minute. Remove from heat.
Add the honey, sesame seeds and a pinch of salt and pepper. Stir to soften.
Pour the glaze over the cooked carrots.
In a large skillet combine carrots, water,and 1 tablespoon of the butter.
Bring to boiling; reduce heat to medium.
Cover and cook for 6 to 8 minutes or until carrots are nearly tender.
Drain; return to skillet.
In a small bowl combine honey,orange juice, ginger,salt,and nutmeg.
Pour over carrots.
Add the remaining butter.
Cook,uncovered,5 to 6 minutes more or until carrots are tender,stirring to glaze carrots.
Just before serving, sprinkle with parsley.
Cook carrots, covered, in a small amount of boiling, salted water until tender.
Drain and then dry.
Mix sugar with ginger. Roll carrots in mixture.
Melt butter or oleo in a skillet, then add carrots, turning slowly and often over low heat, until carrots are glazed and lightly browned.
In a medium saucepan, combine carrots, water, ginger and margarine.
Cover and cook on medium, for 15 minutes until carrots are almost tender.
Add maple syrup, vinegar, salt and pepper to taste, and heat to boiling.
Boil 8-10 minutes, stirring frequently, or until carrots are at desired tenderness and and coated with glaze.
Steam the carrots using a rice cooker/steamer until they are tender, but not mushy.
While the carrots are steaming, grate the ginger.
Melt the butter in a saucepan and add the ginger.
Saute the ginger until fragrant.
Add the ginger ale and the brown sugar.
Reduce until the sauce coats the back of the spoon.
Put the carrots into a bowl, pour the sauce over them and toss to coat.
Serve.
Peel carrots, cut diagonally into 1/4 inch thick rounds.
Place carrots, orange juice, butter, sugar, and ginger in large skillet or saucepan.
Bring to a boil over medium high heat, cover and cook 3 minutes.
Uncover and simmer until liquid glazes carrots, approx.
10-15 minutes.
Season to taste with salt and black pepper.
Sprinkle with chopped parsley.
Cook carrots in the water with 1 1/2 teaspoons salt; drain. Combine sugar, cornstarch, 1/4 teaspoon salt, ginger and orange juice in a saucepan.
Cook until thickened.
Stir in butter.
Pour over cooked carrots and heat through.
Serves 4.
Boil carrots in a small amount of water.
When almost tender, drain off water and add the remaining ingredients.
Cook over low heat until glazed and tender, stirring frequently.
Cook carrots in boiling water until tender.
Mix remaining ingredients.
Cook, stirring constantly, until thick.
Drain carrots.
Add sauce and toss to coat.
Serves 4.
except oil). Let them sit for about 30 minutes to absorb
Peel carrots; wash.
Remove ends.
Cook carrots until crisp tender; drain, cool and cut into strips or coins.
Melt butter; add sugar and mint leaves.
Cook carrots in this mixture until tender and glazed.
Cook peas lightly; drain and season with butter, salt and pepper.
Turn peas into hot serving dish and surround with glazed carrots.
Butter can turn boiled carrots into delicious glazed carrots.
and 2 teaspoons of ground ginger. Stir in the cold water
n a large skillet. Add carrots in a single layer and