Baby Carrots with Sweet Ginger Butter

Name: Baby Carrots with Sweet Ginger Butter
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 2 pounds fresh baby carrots, cleaned, tops trimmed to 1/2-inch; Sea salt, or other good finishing salt; 3 tablespoons butter; 2 tablespoons finely diced crystallized ginger; Freshly ground white pepper

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Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 servings

Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 servings

Ingredients

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2 pounds fresh baby carrots, cleaned, tops trimmed to 1/2-inch

Sea salt, or other good finishing salt

3 tablespoons butter

2 tablespoons finely diced crystallized ginger

Freshly ground white pepper

Directions

Watch how to make this recipe.

In a shallow saucepan, over low heat, add the carrots and cover with water. Add a pinch of salt and bring the water to a simmer. Cover them with a parchment round set over and touching the simmering water to get a perfect steam. Remove carrots from the water when they are almost fork tender and drain.
In a medium saute pan, over low heat, add the butter and stir in the chopped crystallized ginger. Allow the sugar from the ginger to melt into the butter, and then transfer the steamed carrots to the pan. Toss gently for approximately 2 minutes until the carrots are completely coated with the ginger butter. Finish with a pinch of salt and a crack of freshly ground white pepper. Serve immediately.