Sunday, September 1, 2013

Garden Bounty Asian Carrots

This is the best bunch of carrots ever from Derek's garden.  They are nice size and super sweet.  Picked and cooked same day.  Doesn't get much better than that!

2 lbs peeled and sliced carrots
Enough water to just cover them
2 tablespoons margarine
1/4 cup raw sugar
2 tablespoons Bragg's Liquid Aminos
Dash of ginger
Black pepper

In a large skillet with a lid, put the prepared carrots and water.  Bring to a boil on high heat.  Reduce heat to low and cover with lid.  Cook until desired tenderness.  My Crohn's/sarcoidosis require me to cook until pretty darn tender but still a lovely color and not mushy.  Start testing after 10 minutes.  Fresh from garden carrots cook A LOT faster than produce at the store.

Drain off the water.  You can reserve this liquid for soup making too.  The carrots right from the garden are so sweet that I always reserve the cooking liquid.  Can't buy that at the store!

Turn heat to high and add the remaining ingredients.  Cook and stir gently with a spatula until sugar caramelizes.  If I had any edamame, I'd add them in too.









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