Turn up the volume on classic glazed carrots with exotic cardamom and fragrant fresh ginger. If you can find multicolored carrots, use them for a lovely presentation. The parchment paper lid slows moisture loss just enough to form a beautiful glaze.
1 tablespoon butter
1 tablespoon canola oil
2 teaspoons minced peeled fresh ginger
3/8 teaspoon ground cardamom
1/2 cup water
2 tablespoons light brown sugar
1 pound carrots, peeled and cut diagonally into 1/2-inch pieces
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh cilantro leaves (optional)
How to Make It
Cut a circle from parchment paper to fit a large nonstick skillet.
Heat skillet over medium heat. Add butter and oil to pan; swirl until butter melts. Add ginger and cardamom to pan; cook 2 minutes. Add 1/2 cup water, sugar, and carrot; bring to a boil. Cover with parchment circle, reduce heat, and simmer 9 minutes or until carrot is crisp-tender. Remove parchment circle; discard. Sprinkle carrot mixture with salt, pepper, and cilantro, if desired.
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This recipe was good with nice flavors from the cardamom and ginger. Not sure why the parchment paper was needed. As soon as I added it, the paper curled rendering it useless. I just added a top and it worked out fine.