Baked Baby Carrots Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| 3 1-pound cans whole carrots | ||
| Onion | 2 Tablespoon, minced | |
| Salt | 1 Teaspoon | |
| Ground ginger | 1/8 Teaspoon | |
| Light cream | 2/3 Cup (16 tbs) | |
Directions
About 30 minutes before supper:
1. Start heating oven to 350°F.
2. Place butter in 9-by-5-by-3-inch loaf pan or 1 1/2-quart baking dish; set in oven until butter is melted.
3. Heat, then drain carrots. To melted butter add minced onion, salt, pepper, and ground ginger; next add carrots and coat well with butter. Pour on cream; cover with foil.
4. Bake 15 minutes (no longer) and remove from oven. If desired, sprinkle tops of carrots with scallion and crystallized ginger.
1. Start heating oven to 350°F.
2. Place butter in 9-by-5-by-3-inch loaf pan or 1 1/2-quart baking dish; set in oven until butter is melted.
3. Heat, then drain carrots. To melted butter add minced onion, salt, pepper, and ground ginger; next add carrots and coat well with butter. Pour on cream; cover with foil.
4. Bake 15 minutes (no longer) and remove from oven. If desired, sprinkle tops of carrots with scallion and crystallized ginger.
Chef
