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Ingredients:
Recipe courtesy of The Red Castle Inn Historic Lodgings, Nevada City, CA
Ginger Glazed Carrots
12 pounds carrots
12 cups canned beef broth
2 tablespoons sugar
6 tablespoons butter or margarine
Salt and pepper to taste
3/4 teaspoon ground ginger
2 teaspoon finely minced gandied ginger
Instructions:
Peel and cut carrots into 2 inch pieces. Braise carrots slowly in remaining ingredients except candied ginger for about 40 minutes or until carrots are just tender and liquid is reduced by half. Transfer to a baking dish and garnish with candied ginger. Reheat in conventional or microwave oven before serving.
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