Serves 4
20 min
Honey Ginger Carrots with Citrus Salt
Recipe GLPR2affe21afd0316
Tender-crisp carrots glazed with a warm honey and ginger reduction, finished with a bright citrus salt. This elegant side dish brings a balance of sweet, spicy, and tangy flavors to any meal. The carrots are gently simmered in stock until just tender, then the liquid is reduced to create a light glaze. Fresh thyme adds an herbaceous note to complete the dish.
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Ingredients
6 medium carrots, sliced diagonally 1/4 inch thick
1/2 cup chicken or vegetable stock
2 tablespoons honey
1/4 teaspoon grated fresh ginger
1/4 to 1/2 teaspoon fresh thyme leaves (or parsley or mint)
1/2 teaspoon citrus salt, or to taste
1 tablespoon unsalted butter (optional)
Directions
In a 12-inch nonstick skillet, combine the sliced carrots, stock, ginger, and honey. Bring the mixture to a boil over medium heat.
Cover the skillet and cook for 4 to 5 minutes, or until the carrots begin to soften. Test doneness by piercing a carrot slice with a paring knife—it should pass through with some resistance.
Remove the lid and increase the heat to high. Allow the liquid to boil for approximately 1 minute until slightly reduced and thickened.
Add the butter (if using) and fresh thyme leaves, stirring until the butter melts and the herbs are evenly distributed.
Season to taste with citrus salt and serve immediately.
