Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Carrots with Ginger-Lime Sauce
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- #73841
The sweet ginger-lime combo gives carrots a tang that would pair well with Mexican or Asian cooking, but it's subtle enough that they'll never overpower your main dish.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1/4 cup butter
1 pound baby carrots, or peeled and sliced carrots
1/2 teaspoon salt
2 teaspoons sugar
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 teaspoon cornstarch
2 teaspoons freshly grated ginger
directions
Melt the butter in a skillet over medium heat. Add the carrots and cook, stirring occasionally, for 20 minutes or until the carrots are tender.
Combine the salt, sugar, lime juice, lime zest, cornstarch, and grated ginger in a small bowl. Mix well.
Add the ginger mixture to the carrots and stir to combine. Cook, stirring frequently, until the sauce starts to thicken and the carrots are glazed.
Serve hot.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 3, 2012
I cheated a little and used some baby carrots I had instead of slicing them. They cooked in the same amount of time. The lime/ginger mixture was simple to prepare and tasty. I didn't find the lime flavors too strong so it should go well with a variety of main course recipes. I loved the buttery flavors but if you want to reduce the calories a bit you could cook the carrots in water instead then drain and add just a little butter to help bind the ginger-lime ingredients.