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Baby Carrots with Sweet Ginger Butter

This recipe is from Season 1 of 5 Ingredient Fix


  • 2 pounds fresh baby carrots, cleaned, tops trimmed to 1/2-inch

  • Sea salt, or other good finishing salt

  • 3 tablespoons butter

  • 2 tablespoons finely diced crystallized ginger

  • Freshly ground white pepper


  • 1.

    In a shallow saucepan, over low heat, add the carrots and cover with water. Add a pinch of salt and bring the water to a simmer.

  • 2.

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

  • 3.

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

  • 4.

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

  • 5.

    Allow the sugar from the ginger to melt into the butter, and then transfer the steamed carrots to the pan. Toss gently for approximately 2 minutes until the carrots are completely coated with the ginger butter.

  • 6.

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

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