Spiced Butter-Glazed Carrots |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I made this to go along side a Morroccan Chicken dish. It would be wonderful with ham or lamb as well if you enjoy a bit of spice. Ingredients:
2 tablespoons butter |
3/4 cup finely chopped onion |
1/2 inch piece fresh gingerroot, peeled, cut into thin slices, then each slice cut into strips |
4 whole green cardamom pods, smashed |
1 garlic clove, thinly sliced |
1 1/2 lbs medium carrots, peeled, cut on deep diagonal into 1/3-inch-thick ovals (about 14) |
1 cup low sodium chicken broth (may need more) |
white pepper |
Directions:
1. Melt butter in medium skillet over medium heat.
2. Add onion, ginger, cardamom pods with seeds, and garlic; sprinkle with salt and pepper. Cook until onion is soft, stirring frequently, about 4 minutes.
3. Add carrots; stir to coat.
4. Add 1 cup chicken broth; bring to boil. Reduce heat to medium-low, cover, and simmer until just tender, about 8 minutes.
5. Uncover, increase heat to high, and boil until butter glazes carrots, tossing occasionally, about 5 minutes. Season with salt and white pepper.
6. Do ahead Can be made 2 hours ahead. Rewarm over medium heat, adding more broth by tablespoonfuls as needed.
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