Ingredients
- 4 medium carrots, cut into 1/4 inch slices
- ¼ cup water
- 3 tablespoons butter, divided
- 1 tablespoon fresh gingerroot, minced
- ⅓ cup maple syrup
- 1 tablespoon cider vinegar
- ½ teaspoon salt
- ¼ teaspoon pepper
Directions
In Dutch oven, combine the carrots, water, 2 T butter, and ginger. Cover and cook 10 minutes. Cook, uncovered, 6-8 minutes or until crisp tender. Stir in syrup, vinegar, salt and pepper. Cook 5-6 minutes, stirring frequently or until sauce is thickened. |