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Honey-Ginger Carrots
from the kitchen of Sharmagne Leland-St.John

1 pound of carrots, sliced
14 cup butter
2 12 tablespoons honey
1 teaspoon freshly grated ginger
1 tablespoon lemon juice, to taste

Bring a pot of water to the boil. Add carrots and
cook until tender but still firm, approximately 5
minutes. Drain.

In a large skillet over low heat, melt the butter
with the honey. Stir in the grated ginger and lemon
juice. Add the carrots and simmer until well heated.

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