Ginger-Lime Baby Carrots

By mirandavoegeli

"I just think carrots, particularly their tops and roots, are an artistic wonder," Richard Blais says. "The color, the abstract shape—they're gorgeous." He cooks them in a tangy ginger sauce and then sprinkles them with the flavorful, seaweed-and-sesame-seed-based Japanese seasoning called furikake.

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

Servings 4
Cooking time 20mins
Adapted from foodandwine.com

Preparation

Step 1

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

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.