Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients
6 carrots, peeled and cut in half lengthways
2 tsp. Fresh lemon juice
1/2 tsp. Ground ginger
2 tbs. butter
Place carrots in a baking dish. Mix lemon juice and ginger and season with sea salt and pepper, pour over carrots then dot with butter. Cover and bake at 180C for 45 minutes or until tender.
Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Gingered carrots.
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