SKILL LEVEL: Apprentice
PREP: 10 minutes
COOKING: About 15 minutes
MAKES: 4 to 6 servings
PAIRS WELL WITH: Winter Veil Roast
SKILL LEVEL: Apprentice
PREP: 10 minutes
COOKING: About 15 minutes
MAKES: 4 to 6 servings
PAIRS WELL WITH: Winter Veil Roast
This might be the simplest of the closely guarded recipes taught by Anthea Ironpaw, Master of the Wok, but it’s no less delicious than the others. Tender carrots are coated with a sweet and savory glaze, topped with just a slight zing of ginger.
1 pound carrots, peeled, and cut into sticks about 3 inches long
2 tablespoons unsalted butter
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon minced fresh ginger
1. Bring a large saucepan of salted water to a boil. Add the carrots and cook until tender, about 8 minutes, then remove from heat and drain.
2. In a large skillet over medium-low heat, melt the butter. Stir in the carrots and soy sauce and cook over high heat until the carrots are browned in spots, 2 minutes. Stir in the honey and ginger, and cook until the carrots are glazed, 2 minutes longer. Transfer to a platter and serve.