10732 Molasses and Ginger–Glazed Carrots 25 mins 15 mins 10 to 12 servings Fri Oct 20 13:10:00 -0700 2006 Wed Nov 04 10:32:15 -0800 2009 CHOW http://www.chow.com/recipes/10732 Wed, 04 Nov 2009 18:32:15 GMT Sweet and warming Sweet and warming, and not mushy. Too often glazed carrots are overcooked and mushy, the glaze is too sugary, and the dish is underwhelming. As long as you cook the carrots barely to al dente (until they can just be pierced with a knife or fork), the rest will take care of itself here.

This recipe was featured in our Thanksgiving, Southern Style menu.

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  • Peel carrots and slice them on the bias (at about a 45-degree angle) into 1/2-inch-thick pieces (you should have about 10 cups). Fill a large pot with salted water and bring to a boil. Cook carrots until just tender, about 10 minutes. Drain. (If making ahead, drain the carrots and cool in ice water to halt cooking. Drain and refrigerate until ready to finish the recipe.)
  • Return carrots to the pot over medium-low heat, and add butter, sugar, molasses, and ginger. Cook until carrots are warmed through and glazed, about 5 minutes. Season well with salt and freshly ground black pepper. Serve.
    • ]]>     http://www.chow.com/assets/2006/10/carrots_290x210.jpg Aida Mollenkamp 51 Side Dish 119 4 pounds carrots

    ]]>     4 tablespoons unsalted butter (1/2 stick)

    ]]>     298 2 tablespoons dark brown sugar

    ]]>     2 tablespoons light molasses

    ]]>     75 2 teaspoons grated ginger

    ]]>     435 vegetarian 1625 carrots 184 vegetables 154 sweet 384 easy 776 fun 1043 houseguests 1605 dinner party 216 holiday 213 thanksgiving 1 chow 2395 aida mollenkamp 1619 omnivore 4070 carnivore 10054 dairy free 388 healthy 822 american 11120 saute 6027 gluten free 2747 make ahead