Honey and Ginger-Glazed Carrots

Jamie Stolper

Food Editor's Note:  This is a vegetable dish that many people like to serve with a Rosh Hashanah dinner, as carrots are naturally sweet and provide good color and texture to a dinner plate.  But often the carrots come out too soft, too crunchy, too sweet, too gingery, or otherwise not up to expectations.  This recipe is a very easy one that leaves little room for variation in the final product.  Make sure you cut the carrots into pieces of equal size, so they cook evenly, and cook them just before serving so they don't soften more with a second heating.  It really is easy to do if you cut the raw carrots in advance and prepare the glaze in a separate bowl, ready to pour over the carrots and toss just before bringing to the table.

3 pounds carrots, cut into 3 x 1/2-inch sticks
3 tablespoons honey
2 tablespoons unsalted butter or pareve margarine
1 tablespoon finely chopped peeled fresh gingerroot (tip: use a garlic press)

In a saucepan, cover the carrots with salted water by about 2 inches and boil gently, uncovered, until tender, about 10 minutes.

While the carrots are cooking, cook honey, butter or margarine, and ginger root over moderate heat, stirring, until butter or margarine is melted.  Or you can place these ingredients in a covered glass container and microwave for a minute or less until the butter or margarine is melted; stir.

Drain carrots well in a colander and toss in a serving bowl with the honey mixture and salt and pepper to taste.  Serve immediately.

Yield: 8 servings