I made a trip to the River Market at the New Westminster Quay on a rainy Tuesday afternoon with a couple friends. It was a definite change from the many vendors that lined the hallway of the main area during our winter market but it was great to see locals wandering around to see the new  permanent shops were still open for business.

We wandered into Donald’s Market and I picked up fresh carrots, ginger and a lemon for my recipe, A Tiny Finery, where I purchased a cute handmade card, and Pamola Bakery and Deli, where I couldn’t resist getting a Peanut Butter Honeycomb and an Apple Gallete Tartlet for dessert.

I made a slight variation to allrecipes’ Honey Ginger Carrots Recipe. They suggest the following ingredients:

1 pound of carrots, sliced
1/4 cup of butter
2 1/2 tablespoons of honey
1 pinch of ground ginger
1 tablespoon of lemon juice

To caramelize the carrots a bit more, I added 1 tablespoon of brown sugar. I also used fresh chopped ginger for this recipe.

Directions:

1. Peel, wash and slice your carrots into coins.

2. Bring a pot of water to a boil. Add carrots and let boil for 5 minutes, or until tender.

3. In a large pan, combine butter, honey and brown sugar over medium heat. After the brown sugar is completely dissolved, add the freshly chopped ginger and lemon juice.

4. Drain the carrots from the pot and add them to the pan.

5. Pan fry the carrots.
I like my carrots caramelized more, so I turned the heat on high
for a few minutes to thicken the sauce.

6. Serve with your meal!

To complete my dinner, I had a bed of jasmine rice with herbed chicken cubes. It was simple, quick and delicious!

As for my dessert, I had Pamola to thank for satisfying my sweet tooth…

Apple Gallete Tartlet

Peanut Butter Honeycomb