Carrots are a great food -- they're one of those root vegetables that our ancestors would have stored away for the cold winter months. Come February, they'd still be edible, even when everything else was gone. Raw or cooked, carrots are awesome. They correspond to the element of fire with their warm, sunny color, so why not cook some up to add to your Imbolc feast? The trick with this recipe is to not let your carrots get too soft -- just heat them long enough that they're hot, but still have some of the crunch in them.
- 1 lb, raw carrots, cut into 1/4" circles
- 1/2 stick butter
- 1/4 C. brown sugar
- Salt & Pepper
- A dash of ground ginger
Melt the butter over low heat. Once it's melted, add the carrots, sauteeing until they begin to get a bit light in color. Add the brown sugar, and mix until dissolved. Allow the carrots to simmer over low heat for just a few minutes.
Add the salt, pepper and ginger to taste. The ginger adds a nice little bit of zing to an otherwise sweet recipe. Serve as a side dish with your favorite main course, or as part of an Imbolc potluck.
