Best 13 Froghoppers Candied Ginger Carrots Recipes

GINGER-GLAZED CARROTS

Steps:

• Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan; add carrots. Heat to boiling; reduce heat. Cover and cook about 5 minutes or until crisp-tender; drain and set aside.
• Cook sugar, butter and ginger in same saucpan over low heat, stirring constantlly, until bubbly; add carrots. Cook over low heat 1 to 2 minutes, stirring occasionally, until carrots are glazed and heated through.

STIR-FRIED BALSAMIC GINGER CARROTS

Steps:

• In a 3-quart saucepan, bring 1 1/2 quarts water to a boil over high heat. Add 1/2 teaspoon of the salt and the carrots and return to a full boil, about 5 minutes. Boil for 2 additional minutes. Drain the carrots in a colander, shaking well to remove excess water. Combine the vinegar, sherry and soy sauce in a cup. Combine the sugar, pepper and the remaining 3/4 teaspoon salt in a small dish.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the ginger and stir-fry no more than 10 seconds, until the ginger is fragrant. Add the carrots and stir-fry for 1 minute, until the carrots are well coated in oil and ginger. Swirl the vinegar mixture into the wok, sprinkle with the sugar mixture, and stir-fry for 1 minute, until the carrots are crisp-tender. Immediately transfer to a serving bowl and sprinkle with chives.

GINGERED CARROTS

Steps:

• In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.

CARROTS WITH GINGER AND HONEY

Steps:

• Trim stems of carrots to 1/2 inch. Peel carrots, and wash stem area.
• Bring a medium pot of water to a boil. Salt water, add carrots, and reduce heat. Simmer until carrots are almost tender, 3 to 4 minutes. Remove carrots from heat, and drain. (Carrots can be prepared earlier in the day to this point.)
• Melt butter in a large skillet over medium-high heat. Add ginger, and saute, stirring, until transparent, about 2 minutes. Add carrots and honey, and cook for 4 to 5 minutes, or until carrots are glazed. Serve immediately.

FROGHOPPER'S CANDIED GINGER CARROTS

Steps:

• Bring carrots and water to a boil in a saucepan, reduce heat to low, and simmer until the carrots are tender, about 10 minutes. Drain carrots; stir in butter until carrots are coated. Stir in brown sugar, ginger, and salt; bring to a boil, and cook the carrots, stirring often, until the carrots are glazed, 2 to 3 minutes.

GINGER HONEY GLAZED CARROTS

Steps:

• In a small saucepan, melt butter and stir in ginger. Add honey and stir to dissolve. Stir in carrots and toss to coat. Pour in water and cover to steam. Stir occasionally and cook 8 minutes or until tender. Season to taste.

BABY CARROTS WITH SWEET GINGER BUTTER

Steps:

• In a shallow saucepan, over low heat, add the carrots and cover with water. Add a pinch of salt and bring the water to a simmer. Cover them with a parchment round set over and touching the simmering water to get a perfect steam. Remove carrots from the water when they are almost fork tender and drain.
• In a medium saute pan, over low heat, add the butter and stir in the chopped crystallized ginger. Allow the sugar from the ginger to melt into the butter, and then transfer the steamed carrots to the pan. Toss gently for approximately 2 minutes until the carrots are completely coated with the ginger butter. Finish with a pinch of salt and a crack of freshly ground white pepper. Serve immediately.

GINGERED CARROTS

Steps:

• Boil carrots for 8-10 minutes until crisp-tender.
• Drain.
• Combine remaining ingredients in skillet over medium heat, stirring until butter melts.
• Reduce heat to low.
• Add carrots and toss well until coated.

GLAZED GINGER CARROTS

Steps:

• Cook carrots in boiling salted water for 2 minutes; drain and set aside.
• In a large skillet, cream the butter with the brown sugar and ginger.
• Cook over medium heat until mixture melts and begins to bubble slightly.
• Add drained carrots and stir well.
• Saute 2 minutes, stirring occasionally.
• Add soy sauce and orange juice and cook 1-2 minutes over high heat until liquid is almost completely reduced and carrots are glazed.

MAPLE-GINGER GLAZED CARROTS

Steps:

• In a Dutch oven, combine the carrots, water, 2 tablespoons butter and ginger. Cover and cook for 10 minutes. Cook, uncovered, until carrots are crisp-tender, 6-8 minutes longer., Stir in the syrup, vinegar, salt and pepper. Cook, stirring frequently, until sauce is thickened, 5-6 minutes. Stir in remaining butter. If desired, garnish with parsley.

CARROTS WITH GINGER

Steps:

• Place carrots, orange juice, butter, sugar and ginger in large skillet over medium-high heat. Bring to boil; cover and cook 3 minutes. Uncover and simmer until liquid glazes carrots, about 10 minutes. Season to taste with salt and pepper. Sprinkle with chopped parsley.

GINGERED CARROTS

Steps:

• In 3-quart saucepan, heat 1 inch water (salted if desired) to boiling. Add carrots. Heat to boiling; reduce heat. Cover and cook about 5 minutes or until crisp-tender; drain.
• In same saucepan, cook sugar, butter and ginger over medium heat, stirring occasionally, until bubbly. Stir in carrots. Reduce heat to low. Cook 1 to 2 minutes, stirring occasionally, until carrots are glazed and heated through.

GLAZED CARROTS AND GINGER

Steps:

• Bring a pot of water to a boil. Add carrots; cook until just tender, 3 to 4 minutes. Drain carrots; pat dry with paper towels.
• Melt butter in a large skillet set over medium-low heat. Add the carrots, honey, and ginger, and cook, turning carrots frequently, until carrots and ginger are browned, about 8 minutes. Add the chili pepper, and continue to cook until chile is softened, about 1 minute more. Remove from heat, and serve.