Honey-Ginger Carrots

Ginger is usually a spice we associate with Asian cuisine, but cooked carrots flavored with honey and ginger can be served with almost anything. This is such a simple recipe. If you're really lazy like I often am, just buy the little peeled carrots in a bag and you're ready to put the recipe together, no peeling, no mess. Ginger is great for us, especially for digestion, although the amount of ginger you're getting in this recipe really won't do much more than taste good. Remember, fresh ginger can be bought and stored in a baggie in the freezer for future use. Just pop the ginger stalk in a bag and freeze. Another easy way keep fresh ginger is to buy Dorot ginger (it comes frozen in little cubes and you just defrost). The last way to have fresh ginger always on hand is to buy Gourmet Garden ginger in a tube, then just squeeze out what you need. It's a great item to always have on hand. However you get your ginger, be sure to try this recipe sometime for a quick and easy way to spice up a boring vegetable.

Honey-Ginger Carrots

1 bunch carrots, peeled and blanched (if you use the peeled baby carrots, just blanch them for about 3 minutes)

2 T. butter

4 T. honey

2 T. ginger (fresh or in the Gourmet Garden tube or Dorot cube)

1 T. lavender

1 small bunch Italian parsley, chopped

Melt butter in saucepan, and add the rest of the ingredients. Cook for a few minutes, until sauce is thickened and the carrots are cooked, but not soft. You may want to cook your carrots a little thoroughly than just a blanch, say 3/4 of the way. The last few minutes is just to thicken the sauce and blend with the carrots.

This side dish goes with just about anything. I love it with chicken, beef and fish. Enjoy.