Carrots with Ginger and Honey
This streamlined side dish involves only five ingredients, but its light flavors are sophisticated. Blanched baby carrots are heated in butter with ginger, take a turn in a few tablespoons of honey, and are sprinkled with a few shakes of salt.
- Servings: 10
Source: Martha Stewart Living, November 1994
- 6 bunches (about 2 pounds) baby carrots
- 2 tablespoons unsalted butter
- 2 two-inch pieces fresh ginger, peeled and julienned
- 3 tablespoons honey
Trim stems of carrots to 1/2 inch. Peel carrots, and wash stem area.
Bring a medium pot of water to a boil. Salt water, add carrots, and reduce heat. Simmer until carrots are almost tender, 3 to 4 minutes. Remove carrots from heat, and drain. (Carrots can be prepared earlier in the day to this point.)
Melt butter in a large skillet over medium-high heat. Add ginger, and saute, stirring, until transparent, about 2 minutes. Add carrots and honey, and cook for 4 to 5 minutes, or until carrots are glazed. Serve immediately.