Preparation:
Cut the carrots diagonally into 1/4 inch thick slices. Scatter the slices in a large skillet that is wide enough to accommodate them in a single overlapping layer. Add the water and dot with 1 tablespoon butter bits. Bring to a simmer over medium high heat. Reduce heat, cover and simmer until just fork tender 5 to 8 minutes. Remove the lid and scatter the minced ginger over the carrots add the honey and the remaining 1 tablespoon butter, Raise the heat to medium high and cook, stirring constantly, until all the liquid has been absorbed and the carrots are coated with a shiny glaze and are just beginning to caramelize. Season with salt to taste, transfer to a warm serving dish. |
