Carrots
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.
Moo Shu Vegetable and Egg Crepes If there's ever a Chinese take-out Hall of Fame, this menu all-star would surely be in it. A speedy home-cooked rendition, expedited by a bottled sweet-and-sour sauce, delivers dinner in short order.
Baby Carrots with Pineapple Glaze This side dish goes together quickly because tiny whole carrots don't need to be peeled before cooking.
Carrots and Green Beans Baby carrots and fresh green beans are coated with a buttery glaze.
Carrots with Garlic Glaze Fresh gingerroot, found in this and many other recipes throughout the book, is frequently used in all of the Asian cuisines. When shopping for gingerroot, look for firm roots with smooth, shiny skin.
Fluffy Dilled Carrots and Potatoes Save on cleanup time by mashing the vegetables in the saucepan they cook in.
Glazed Carrots and Green Onions Savor fresh carrots all year long by blanching tiny whole or cut-up carrots and freezing them for up to 1 year.
Orange-Glazed Brussels Sprouts and Carrots Fix this side-dish quickly on your range top.
Potatoes and Carrots Au Gratin Thinly slice the potatoes the easy way -- with a food processor.
Continued on page 2: Selecting and Storing Carrots
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