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Recipe of the Week - January 26, 2001

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Glazed Carrots

1 pound baby carrots
1 tablespoon butter
2 tablespoons brown sugar
1/2 cup apple juice
2 tablespoons of fresh ginger
1/4 teaspoon cumin, toasted for 3 minutes in a hot oven.
1 teaspoon white pepper
A pinch of salt

1. In boiling water, cook carrots for about 10 minutes or until tender. Let carrots cool.
2. Melt butter and sugar in a pot. Stirring often.
3. Reduce heat and cook for 5 minutes to caramelize, remove from heat.
4. Add juice, bring to a boil and reduce heat. Liquid will be a light syrup.
5. Add the carrots, ginger and cumin to the liquid. Stir.
6. Cook mixture on medium heat until glazed. Add salt and pepper.

Yield: Serves 4 Per Serving: Cal 110, Fat 3 g, Chol 8 mg, Sod 339 mg, Carb 20 g, Sugar 16 g, Pro 1.4 g, Cal 41 mg, Iron 1 mg.

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