Name: Ginger Carrots



Yield: 3 to 4 servings

Comments: 9/28/2014 - Modified recipe to steam rather than boil carrots. Crushed real ginger root in garlic press, not much but juice came out.
10/14/2014 - Cooked the carrots via microwave steaming. It was a little too sweet for me this time.
1/06/2015 - I used 4 small carrots and 3 regular size, the juice of one clemintine, and 1/2 teaspoon of powdered ginger.
10/24/2015 - Omitted the sugar and used the juice of one small orange. Added a full teaspoon of powdered ginger, but could not find any cornstarch. Steamed the carrots on the stovetop for about 20 minutes before they were tender.
11/17/2018 - I used 2 very large and 1 medium carrot, a teaspoon of sugar, and 1/2 teaspoon of ginger. I steamed the carrots for 5 1/2 minutes. (That must have been in the microwave oven.) It was a little sweet, but that was OK.
3/25/2019 - Three large carrots made about 2 1/2 cups. The sauce was 1/2 teaspoon of sugar, juice of one orange, a full teaspoon of powdered ginger, and a teaspoon of cornstarch. The carrots took a long time to soften when steamed on the stove top, at least 25 minutes. The ginger definitely showed up in the flavor.
12/14/2020 - I used three large carrots and microwaved them for 4 minutes. The sauce was the juice of one mandarin, a teaspoon each of sugar and cornstarch, and 1/2 teaspoon of ginger. We had four servings in one meal.
8/7/2021 - I used four large carrots, unpeeled and microwaved for 4 minutes. I didn’t have any orange juice so sauce was made with the juice of half a lime and two tablespoons of water.

Source: Missing?

Return to the main page