Sunday, March 28, 2010

Baby Carrots...

...there are still some in the garden!  I picked a handful for dinner tonight.  Aren't they beautiful?!  They don't even need to be peeled...a good scrubbing is enough. 

The carrots are the last of the vegetables from my winter garden.  I have enough carrots out there for a few more meals.  (Easter dinner comes to mind :)  These carrots froze more times than I care to remember this past winter, but they kept on growing and are just as sweet as ever.  As with all fresh veggies, the best preparation is a simple one.  These Ginger-Glazed Carrots are easy to make and delicious.  Fresh ginger and carrots are natural companions and dill (or cilantro) gives this dish an added boost.

Ginger-Glazed Carrots
Serves four to six
1 1/2 lb carrots, thoroughly scrubbed, peeled (if necessary) and trimmed
About 2/3 cup water
2 tablespoons unsalted butter
1 teaspoon sugar
About 1 teaspoon kosher salt; more if needed
2 teaspoons minced fresh ginger
1 1/2 tablespoons chopped fresh dill (optional) (cilantro is a nice alternative to dill)

Cut the carrots in half lengthwise.  Holding your knife at a sharp angle, cut the carrot halves into 1-inch diamond shapes.

Put the carrots in a single layer in a 10- to 12-inch saute pan and add water to come halfway up the sides of the carrots.  Add the butter, sugar and salt and bring to a boil over high heat.  Cover the pan with the lid slightly askew, reduce heat to medium high and cook at a steady simmer, shaking the pan occasionally until the carrots are tender but not soft (a paring knife should enter a carrot with just a little resistance), about 7-9 minutes.

Uncover, stir in the ginger and continue to simmer until the liquid evaporates to create a syrup.  Shake the pan and roll the pieces around to evenly glaze the carrots.  Add a pinch more salt, if needed, toss with the dill (or cilantro) and serve.

Buono Appetito!

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