Ingredients:
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Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
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2 |
lbs | carrots | peeled, thinly sliced |
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4 |
tbsp | butter | |
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½ |
tsp | ginger | |
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1/3 |
cup | sugar | |
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½ |
cup | water | |
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2 |
tbsp | flour | |
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1 |
tsp | salt | |
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Recipe Instructions:
- In a pan with a tight-fitting lid, add water and carrots.
- Reduce heat and steam until just done, 5-10 minutes.
- Drain and reserve the liquid.
- Put carrots in serving bowl and keep warm.
- In a pan melt butter, add flour and ginger. Stir until combined.
- Add sugar, salt, and reserved liquid.
- Stir over medium heat until comes to a boil.
- Pour sauce over carrots and gently combine.