Sautéed carrots with ginger

Sautéed carrots make a beautiful and colorful addition to any plate. Because you can store carrots in the refrigerator for up to a month, they are practical and cook quickly.

  
    Recipe serves
    Active time
    Total time
  
    4 people
    5m
    15m

  
    Special equipment needed
  
    Vegetable peeler
  
    Vegetable steamer, optional
  
    Medium saucepan with a lid

Ingredients
1 pound of carrots, peeled
1 tablespoon butter
1 tablespoon finely chopped ginger or 1 teaspoon dried ginger
1 teaspoon packed brown sugar
salt, pepper

Instructions
• Cut the carrots on the bias to 1/4” thickness.
• In a saucepan, add about 2 inches of water. If you have a steamer, use it, otherwise do without. Add the carrots. Cover the pan.
• Steam/boil until tender, but not falling apart, about 8-10 minutes. Test with a fork. When the fork easily pierces the carrots, they are done. Drain. Return the saucepan to the heat.
• Melt the butter in the saucepan and add the ginger and brown sugar. Stir to combine.
• Add the carrots and stir to coat. Season with salt and pepper.

  
    Variations
  
    • Add chopped garlic with the chopped ginger.
  
    • Use honey instead of brown sugar.
  
    • Add a dash of lemon juice or zest.
  
    • Add a pinch of cloves or cinnamon.

  
    Storage
  
    • Cover and refrigerate any leftovers. Use them in a stir-fry, risotto, soup, or pasta dish.

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