Food & Wine

By bighillystyle

Ingredients

• 24 baby carrots, tops trimmed to 2 inches
• 1 tablespoon extra-virgin olive oil
• 1/2 tablespoon minced fresh ginger
• Pinch of cinnamon
• 1/2 cup chicken stock
• 1 tablespoon unsalted butter
• 2 teaspoons fresh lime juice
• 1/4 teaspoon Sriracha
• Salt
• 1 tablespoon furikake (see Note)

Details

Adapted from foodandwine.com

Preparation

Step 1

Ingredients

24 baby carrots, tops trimmed to 2 inches

1 tablespoon extra-virgin olive oil

1/2 tablespoon minced fresh ginger

Pinch of cinnamon

1/2 cup chicken stock

1 tablespoon unsalted butter

2 teaspoons fresh lime juice

1/4 teaspoon Sriracha

Salt

1 tablespoon furikake (see Note)

How to Make It

Step 1    

In a large saucepan of boiling salted water, cook the carrots until crisp-tender, about 2 minutes. Drain the carrots.

Step 2    

In a large skillet, heat the olive oil. Add the carrots, ginger and cinnamon and cook over moderate heat, tossing occasionally, until the ginger is fragrant, about 3 minutes. Add the chicken stock and boil over moderately high heat until reduced by half, about 3 minutes. Remove the skillet from the heat and let cool for 30 seconds. Swirl in the butter, lime juice and Sriracha and season with salt. Arrange the carrots on a platter and spoon the ginger-lime sauce on top. Sprinkle with the furikake and serve.

Notes
Furikake is available at Asian markets and many specialty food stores.

How to Make It

Step 1    

In a large saucepan of boiling salted water, cook the carrots until crisp-tender, about 2 minutes. Drain the carrots.

Step 2    

In a large skillet, heat the olive oil. Add the carrots, ginger and cinnamon and cook over moderate heat, tossing occasionally, until the ginger is fragrant, about 3 minutes. Add the chicken stock and boil over moderately high heat until reduced by half, about 3 minutes. Remove the skillet from the heat and let cool for 30 seconds. Swirl in the butter, lime juice and Sriracha and season with salt. Arrange the carrots on a platter and spoon the ginger-lime sauce on top. Sprinkle with the furikake and serve.

Notes
Furikake is available at Asian markets and many specialty food stores.