We were snowed-in this weekend, and I was lucky enough to already have on hand the ingredients for these carrots. Yay for planning! (Not usually my strong suit.)
The snow had stopped by Sunday, but the blowing! Just look at the hill outside my kitchen door:
That wind just kept right on blowing long after the snow stopped.
So. The carrots.
I don’t normally like cooked carrots. If they still have some firmness to them, they’re okay. But I am much more of a parsnip girl.
Now, onions, garlic, and ginger I like. A lot. And the buttery, ginger-infused cooking liquid reduces down to a beautiful and delicious glaze.
But, for me, the carrots are too soft by the time the liquid reduces enough to be a glaze. I did love that glaze, though!
Someone (I forget who) suggested that I try the recipe again, but this time remove the carrots from the pan when they reach the texture I like, and then toss them with the finished glaze.
What an excellent idea!