West Indian Carrots and Bananas Source: With Great Gusto by The Junior League of Youngstown, Ohio2 to 3 cups carrots, cut into julienne strips 3/4 to 1 cup butter 1/2 cup brown sugar Crushed fresh gingerroot 2 to 3 barely ripened bananas, sliced Saute carrots in butter for 8 to 10 minutes, until tender. Add sugar and gingerroot. Shortly before serving, add bananas, being careful not to cook too long as they will get mushy. Yields 4 servings.
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