3 cups baby carrots
2 (2 cups) leeks, cut into 1/4-inch slices
1 1/2 teaspoons finely chopped fresh gingerroot
1 teaspoon finely chopped fresh garlic
2 tablespoons firmly packed brown sugar
2 tablespoons honey
1/4 teaspoon salt
1/8 teaspoon pepper
Fresh chopped parsley, if desired
Place carrots into 10-inch skillet; cover with water. Cover; cook over medium heat 4-5 minutes or until carrots are crisply tender. Drain. Remove carrots from pan; keep warm.
Add butter, leeks, gingerroot and garlic to pan. Cook over medium heat 2-3 minutes or until leeks are crisply tender. (Do not over cook.) Add brown sugar, honey, salt and pepper; stir until well mixed. Stir in carrots. Continue cooking 2-3 minutes or until heated through.
Garnish with fresh chopped parsley, if desired.
- Leeks look like a giant scallion and are related to garlic and onions. To cut leeks, trim roots and leaf ends, leaving the white portion. Slit leek from top to bottom and wash to remove dirt trapped in leaf layers.
- If carrots are larger than 1/2-inch at fat end, increase cooking time by 1-2 minutes or until crisply tender.