Heat oil in a nonstick frying pan over medium-high heat. Add carrots and cook, stirring frequently for 8 minutes. Stir in ginger and sugar and cook, stirring, until sugar melts, about 4 minutes. Add pecans and cook until carrots are tender when pierced and mixture is glazed in sugar, 7 to 10 minutes.
|Olive Oil||3 Tbl|
|Packed Brown Sugar||1 .5 Cups|
|Minced Fresh Ginger||2 Tps|
|Medium Carrots Roughly Chopped||15|
|1 ½ Cups Toasted Pecan Halves|
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.