Ingredients
6tbspunsalted butter
¼cupfresh ginger,thinly sliced
1garlic clove
4cardamom pods
3lbscarrots
2tbspsugar
½cupcarrot juice,fresh
½cuporange juice,fresh
salt and freshly ground pepper
Preparation
In a large skillet, melt the butter. Add the ginger, garlic, and cardamom and cook over moderate heat until fragrant but not browned.
Add the carrots and sugar and cook over moderately high heat, stirring occasionally, until the carrots are crisp-tender, for about 5 minutes. Add the carrot and orange juices and bring to a simmer. Season with salt and pepper.
Cover with parchment paper and a tight-fitting lid and cook for about 12 minutes until the carrots over low heat until tender. Uncover and cook over moderate heat until the carrots are glazed. This will be about 5 minutes longer.
Discard the ginger and cardamom pods, transfer to a bowl, and serve.
