Baby Carrots with Sweet Ginger Butter

1. 1

   In a shallow saucepan, over low heat, add the carrots and cover with water.

2. 2

   Add a pinch of salt and bring the water to a simmer.

3. 3

   Cover them with a parchment round set over and touching the simmering water to get a perfect steam.

4. 4

   Remove carrots from the water when they are almost fork tender and drain.

5. 5

   In a medium saute pan, over low heat, add the butter and stir in the chopped crystallized ginger.

6. 6

   Allow the sugar from the ginger to melt into the butter, and then transfer the steamed carrots to the pan.

7. 7

   Toss gently for approximately 2 minutes until the carrots are completely coated with the ginger butter.

8. 8

   Finish with a pinch of salt and a crack of freshly ground white pepper.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.