Cummings Curry-Glazed Carrots

Being at my Singlehood home in Canada, I have hundreds of time-tested recipes to leaf through looking for yummy things for you to eat. Now, sadly, most of these feed six or seven people because I come from a big family. Experiment freely to make them smaller, or invest in some nice tupperware and eat them for dinner all week.

One of my favourite family recipes is curry-glazed carrots, which is a marvellous addition to Thanksgiving and Christmas dinners. Turkey stops being bland when it is paired with yummy, yummy curry-glazed carrots. You could serve this dish as part of a Lenten meal if you replace the chicken stock with veggie stock. I don't think you can ever go wrong with leek stock (simmer two chopped leeks in water for 20-30 minutes; strain).

This recipe comes out of a metal box over the kitchen sink. My guess is that it has its origins in Canadian Living magazine.

Cummings Curry-Glazed Carrots

12 carrots (eek! 1/2 lb)
2 Tbsp butter
1 clove garlic, minced
1 Tbsp chopped ginger root
1 1/2 tsp curry powder
1 1/2 cups chicken (or veggie) stock
2 Tbsp honey

1. Peel carrots and cut into 1/4 inch slices.
2. In deep skillet, heat butter, garlic and ginger root over medium heat for 1 minute.
3. Add curry powder and cook 30 seconds, stirring.
4. Add carrots, stock and honey.
5. Cook until liquid evaporates and carrots are tender and glazed, 20-25 minutes.

At the bottom of the index card this recipe is written on, it says 160 cal/serving.

You know, in themselves I find carrots boring. But cook 'em, soup 'em, juice 'em, bake 'em in muffins and cakes, and a star is born. I wonder if anyone has made carrot ice-cream yet. It sounds so crazy, it just might work.