gingered carrots and squash
CATEGORIES
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
DIRECTIONS
  1. Julienne 5 large peeled carrots
  2. Julienne 3/4 young zuchinni or yellow long squash-must be firm
  3. 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
  4. 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.
  5. 1 TBS ground ginger or 2 TBS finely chopped fresh ginger. more or less to your taste, I happen to love ginger
  6. Salt and pepper to taste
  7. 3 TBS butter
  8. 1/4 cup of water
  9. Toss and cover tightly.
  10. Reduce heat to medium
  11. 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.
  12. 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