Carrots with Carmelized Ginger

By ibcarolek

The carrots used in this recipe are true whole baby carrots, each usually about three to four inches long and about half an inch wide.

Ingredients

• by Jill Dupleix
• Photograph by Nigel Cox
• 2 8-ounce packages peeled baby carrots with some tops still attached
• 3 tablespoons butter, divided
• Fine sea salt
• 3 tablespoons honey, divided
• 6 thin slices peeled fresh ginger, cut into matchstick-size pieces
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh Italian parsley leaves

Details

Servings 6
Preparation time 25mins
Cooking time 35mins
Adapted from bonappetit.com

Preparation

Step 1

Arrange carrots in single layer in heavy large skillet. Add 1 1/2 cups water and 2 tablespoons butter. Sprinkle with sea salt. Bring to boil, cover, and reduce heat to medium-low. Simmer until carrots are tender, about 10 minutes. Using slotted spoon, transfer carrots to plate. Add 2 tablespoons honey and ginger to skillet and bring to boil, stirring occasionally. Boil until juices are syrupy and pale golden brown, 4 to 5 minutes. Whisk in remaining 1 tablespoon butter, 1 tablespoon honey, and lemon juice. Season to taste with salt and freshly ground black pepper. Spoon ginger sauce over carrots and let stand 10 minutes to cool slightly. Scatter parsley leaves over and serve.