Tuesday, February 12, 2008

Gingery Sauteed Carrots

Gingery Sautéed Carrots
From fine CookingFebruary, 2008 issue

Serves 3-4
Prep time: 5 minutes
Total Cooking time: 10 minutes

1 tbsp maple syrup
1 tbsp lime juice (about ½ lime)
2 tbsp unsalted butter
1 tbsp olive oil
1 lb/450g carrots (I used 3 large), peeled and cut into 4” long sticks, 1/3” thick
Kosher salt
1 tbsp fresh ginger, finely grated

1. Combine the maple syrup and lime juice in a small cup and have it right by the stove…the glazing at the end of the dish doesn’t take more than 30 seconds, so you want to be ready.

2. In a non stick skillet, over medium-high heat, melt 1 tbsp butter with oil. When the butter is melted, add the carrots and toss until they are well coated with the butter/oil mix. Cook until the carrots are well browned and tender. Toss occasionally. This should take about 6-10 minutes.

3. Reduce the heat to low and add the ginger and remaining tbsp of butter. Cook, stirring frequently until the butter has melted and the ginger gives off its fabulous aroma...30 seconds or so. Add the maple syrup mixture and cook, stirring until the carrots are glazed …again, less than 30 seconds.

This is a great side with meatloaf, grilled meats, roasted chicken…the list is endless.

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