More Great Recipes: Side Dish | Vegetable

gingered carrots and squash


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Serves | Prep Time | Cook Time

Ingredients

Julienne 5 large peeled carrots
Julienne 3/4 young zuchinni or yellow long squash-must be firm
Salt and pepper to taste
3 TBS butter
1/4 cup of water


Julienne 5 large peeled carrots


Julienne 3/4 young zuchinni or yellow long squash-must be firm


Heat large skillet on medium high-when hot add 2TBS olive or oil of your choice, add julienned vegetables, stir until vegetables are coated with oil


Add two or three TBS molasses or Pure Cane syrup-honey may be substituted. You may also use 2 TBS of white or brown sugar but it leaves something to be desired.


1 TBS ground ginger or 2 TBS finely chopped fresh ginger. more or less to your taste, I happen to love ginger


Salt and pepper to taste


3 TBS butter


1/4 cup of water


Toss and cover tightly.


Reduce heat to medium


Check after 10 minutes. If water is completely evaporated then vegetables are normally done. If there is still water, let it continue to cook until all water has evaporated.


When you remove vegetables, scrape pan as well as possible keeping everything in the pan on the vegetables. To insure the pan coming clean I normally add about 2 cups of water to the pan after scrapping and leave it on the stove until I do dishes. DO NOT leave the burner on under the pan


Pairs Well With


Notes

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