Things You'll Need:
- 1-2 tbsp. water
- 1/2 tsp. salt
- 1 tbsp. grated fresh ginger
- 3 tbsp. brown sugars
- 3 tbsp. unsalted butters
- 1 pinch grated nutmeg
- 3 lb. carrots
- 3 tbsp. unsalted butters
- 1/2 tsp. salt
- 3 lb. carrots
- 1 tbsp. grated fresh ginger
- 3 tbsp. brown sugars
- 1 pinch grated nutmeg
- 1-2 tbsp. water
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Step 1
Boil carrot sticks in very lightly salted water until almost cooked through - about five minutes.
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Step 2
Test for doneness by removing one carrot stick with a slotted spoon, dunking it in ice water and tasting; it should be mostly tender but still have some snap.
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Step 3
While carrots cook, melt butter in a sauté pan over medium heat and add ginger.
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Step 4
Sauté for 30 seconds.
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Step 5
Add the sugar, salt, nutmeg and water. Blend them together until sugar dissolves, and remove from heat.
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Step 6
When carrots are done, remove them from the boiling water with a slotted spoon and add them to the sauté pan.
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Step 7
Return sauté pan to low heat and stir to coat carrots thoroughly with the ginger/sugar mixture.
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Step 8
If mixture is too thick, thin with a tablespoon or two of water.
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Step 9
Finish cooking carrots on low heat - about one to two minutes more - and serve immediately.











