Add this is to disable dropcap in article body text
The Ingredients:
serves 12
- 24 medium carrots, peeled, with 1" of green top remaining
- 3 tbsp. butter, at room temperature
- 1 tbsp. grated ginger (from 1½" peeled ginger root)
- 1 tbsp. dark-brown sugar
- ½ tsp. kosher salt
- ¼ tsp. coarsely ground black pepper
Bring 2" of water to a boil in a large pot. Place carrots in a large steamer basket and cook, covered, until tender, 8 to 12 minutes. Meanwhile, in a small bowl, combine remaining ingredients and mix well. Remove carrots from steamer, and top with spoonfuls of butter mixture while still hot. Toss to coat.
Return to the English Roast Dinner for 12 menu.
