Ginger and Honey-Glazed Carrots
A side dish for all ages and all holidays: Fresh,
tender-sweet carrots are lightly coated with a
buttery glaze accented with fresh ginger.
Prep: 45 minutes (15 minutes with prepeeled carrots)
Cook: 15 minutes
6 cups water
3/4 tsp. salt
3 lb. young, small carrots with tops trimmed to 2
inches, peeled or scrubbed, or 3 lb. packaged
peeled baby carrots
2 Tbsp. butter
2 Tbsp. honey
4 tsp. minced fresh ginger
Line a baking sheet with paper towels. In a 12
or 14-inch heavy skillet combine water and 3/4
teaspoon salt. Bring to boiling. Add carrots.
Return to boiling; reduce heat. Cover and simmer
about 10 to 12 minutes or until carrots are just
tender. Drain carrots. Carefully turn out onto
prepared baking sheet. (When green tops are left
on carrots during cooking, they become very
fragile. As the carrots cook, some of the tops
may come off.) Pat dry with additional paper towels.
To glaze carrots, in the same heavy skillet
combine butter, honey, and ginger. Stir
constantly over medium heat until butter is
melted. Carefully add carrots. Toss gently
for 2 to 3 minutes or until carrots are
thoroughly coated with glaze and heated
through completely.
To serve, arrange carrots in a shallow bowl or
on a platter; drizzle with remaining glaze from
pan. Makes 10 to 12 servings.
Make-ahead tip:
Carrots may be cooked, cooled, covered, and
refrigerated up to one day ahead. Bring to
room temperature (takes about 1 hour) when
ready to glaze. Heat carrots in glaze for 4
to 5 minutes.
Green Beans and Fennel
Green beans were one of Betty's childhood
favorites, no matter how they were prepared.
With subtle lemon accents and only 77 calories
per serving, this Thanksgiving side dish is
irresistible. Prep: 20 minutes Cook: 15 minutes
2 Tbsp. butter, softened
1 1/2 tsp. fennel seeds, crushed
1 1/2 tsp. finely shredded lemon peel
3/4 tsp. coarsely ground black pepper
1/4 tsp. salt
3 fennel bulbs (3 lb.)
1 3/4 lb. fresh green beans, trimmed if desired
In a large mixing bowl stir together butter, fennel
seeds, lemon peel, pepper, and salt; set aside.
To prepare fennel bulbs, cut off and discard
upper stalks of fennel. Remove any wilted outer
layers; cut off a thin slice from the fennel
base. Wash fennel and cut into quarters. Remove
cores. Cut fennel lengthwise into 1/4-inch-wide strips.
In a 4-quart Dutch oven cook beans, covered, in
a small amount of boiling salted water 4 to 5
minutes. Add fennel strips to beans. Cook 6 to
10 minutes more or until vegetables are crisp
tender. Drain. Toss fennel and beans in the
bowl with the seasoned butter. Transfer to a
serving dish. Makes 10 to 12 servings.
