1 lb. carrots, peeled and cut on the bias 1/4 inch thick
2 T. butter
Heavy pinch of salt
1 c. ginger ale
1/2 tsp. chili powder
In a 12 inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 - 5 minutes. Pour into a serving dish. Serve immediately.
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The Bountiful Baskets message board has a really good article about persimmons. We got the Fuyu variety. They are good for salads. The Hachiya is good for pulp recipes - like breads or cookies. Check out the forum for some interesting facts. - Diane
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