Friday, March 30, 2012

Gingered Carrots

2 T unsalted butter
1 tsp grated fresh ginger
2 T light brown sugar
1/2 C Chicken broth
1 1/2 pounds carrots, peeled and cut into 1/2 inch rounds

1. Melt the butter in the pressure cooker over medium-high heat. Add the ginger and saute for 2 minutes, until fragrant. Add the sugar and stock, stirring to combine. Stir in the carrots. Lock the lid in place and cook at high pressure for 4 minutes.

2. Quick release the pressure and remove the lid. Serve immediately.

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