1 large bunch of carrots
1 chicken bouillon cube
1 tablespoon grated ginger
3/4 cup water
4 tablespoons butter or margarine
1 tablespoon lemon juice
3 tablespoons honey
1/2 teaspoon ground cinnamon
a pinch of nutmeg
dried parsley
1 large bunch of carrots
1 chicken bouillon cube
1 tablespoon grated ginger
3/4 cup water
4 tablespoons butter or margarine
1 tablespoon lemon juice
3 tablespoons honey
1/2 teaspoon ground cinnamon
a pinch of nutmeg
dried parsley
Peel and slice the carrots into rounds
Combine in a saucepan with the bouillon cube, grated ginger, water, and 1 tablespoon butter or margarine
Cover and simmer for 12 minutes
Add the remaining butter, lemon juice, honey, ground cinnamon, and nutmeg
Simmer uncovered over medium heat for 2-3 minutes, stirring frequently, to coat the carrots with the honey mixture
Sprinkle with dried parsley just before serving
Note: if the carrots are still too hard after the first cooking, add a little more water and cook for a few minutes more.
