Sunday, July 25, 2010

Late Night Snack: Carmelized Ginger Carrots with Honey and Pastured Butter

Olive oil
6-7 fresh carrots, brushed clean and sliced at an angle*
A 1-inch piece of ginger, peeled and sliced into matchsticks
Pastured butter
Local wildflower honey

*fresh meaning the kind that taste like carrots, rather than the Safeway variety. We found rainbow carrots at a produce stand a few days ago, and still had some orange and yellow ones left.

Heat a little olive oil in a saute pan over medium-high heat. Add the carrots, stir once or twice, and sprinkle the ginger over (if it falls in clumps, try to break it up before it cooks together). Keep cooking, stirring from time to time, for a minute or two, then add about 2 tbsp of water, cover pan, and let steam for a couple minutes. Stir, add another couple of tablespoons of water, and cover again. (You want the carrots to brown, so it shouldn't be too wet, but the steam will help them cook through more quickly). When the carrots are a little browned and tender but not mushy, add a bit of butter (maybe a half tablespoon or so) to the pan and stir to coat the carrots as it melts. Turn off the heat, then add about 1/2 tbsp honey to the side of the pan. As soon as it begins to bubble, stir it through the carrots, and serve.

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