Spiced Butter-Glazed Carrots

Ingredients for Spiced Butter-Glazed Carrots

• 2 tablespoons (1/4 stick) butter

• 170g finely chopped onion

• 1 (1/2-inch) piece fresh ginger root, peeled, cut into thin slices, then each slice cut into strips

• 4 whole green cardamom pods, smashed

• 1 garlic clove, thinly sliced

• 675g medium-size carrots (about 14), peeled, cut on deep diagonal into 1/3-inch-thick ovals

• 240ml (or more) low-salt chicken broth

• Ground white pepper

Melt butter in medium skillet over medium heat. Add onion, ginger, cardamom pods with seeds, and garlic; sprinkle with salt and pepper. Cook until onion is soft, stirring frequently, about 4 minutes. Add carrots; stir to coat. Add 240ml chicken broth; bring to boil. Reduce heat to medium-low, cover, and simmer until just tender, about 8 minutes. Uncover, increase heat to high, and boil until butter glazes carrots, tossing occasionally, about 5 minutes. Season with salt and white pepper. Do ahead Can be made 2 hours ahead. Rewarm over medium heat, adding more broth by tablespoonfuls as needed.

Avvertenza

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