Baby Carrots with Pineapple Glaze

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Baby Carrots

with Pineapple Glaze

 

1 1/2 lbs. peeled baby carrots

3/4 cup pineapple

juice

2 tsps. grated fresh gingerroot

1 tsp. butter or margarine

1/4

tsp. salt

freshly ground black pepper to taste

2 tsps. finely chopped

fresh cilantro

 

Bring a pan of water to a boil, add the carrots and time 4

to 5 minutes. Test for doneness. Drain and rinse with cold water to stop the

cooking. Drain and pat dry. Refrigerate until ready to use. (This step can be

done 24 hours in advance.)

Put the pineapple juice and ginger into a large

skillet; bring to a boil and continue boiling 2 minutes. Add the carrots,

butter, salt and a little pepper. Boil until the liquid has reduced and

thickened and the carrots are glazed, about 4 minutes. Stir often.

Stir in

the cilantro if using, and serve. Yields 8 servings.