I’m not sure where Martha is getting her carrots – she probably grows her own - but I don’t think I’ve ever run across a carrot that becomes tender after only 3-4 minutes of cooking. I simmered the carrot slices for about 20 minutes, and they were still a bit crunchy at that point. Kind of al dente, which I thought was just about right. Also, I skipped the sauteing-ginger step, since I was using powdered ginger and since I don’t like dirtying any more pans than necessary. After the carrots were cooked, I drained them, dumped them onto a plate, and added the butter and ginger to the saucepan. I let that cook a minute, added the honey, stirred well, and then added back the carrots and stirred until they were coated.
This might be a good recipe to try with people who think they don’t like cooked carrots.Verdict: Yum! This one's a keeper!
6 bunches (about 2 pounds) baby carrots
2 tablespoons unsalted butter
2 two-inch pieces fresh ginger, peeled and julienned
3 tablespoons honey
Trim stems of carrots to 1/2 inch. Peel carrots, and wash stem area.
Bring a medium pot of water to a boil. Salt water, add carrots, and reduce heat. Simmer until carrots are almost tender, 3 to 4 minutes. Remove carrots from heat, and drain. (Carrots can be prepared earlier in the day to this point.)
Melt butter in a large skillet over medium-high heat. Add ginger, and saute, stirring, until transparent, about 2 minutes. Add carrots and honey, and cook for 4 to 5 minutes, or until carrots are glazed. Serve immediately.
Serves 8 to 10.
Recycle: honey jar
Compost: carrot peelings