- Approx 1 lb of young carrots (I also mixed in some baby carrots)
- 1 TBS olive oil
- 1 TBS of minced fresh ginger
- Pinch of cinnamon
- 1/2 cup chicken stock (or just water, for a completely meatless version)
- 1 TBS butter
- 1 TBS fresh lime juice
- Salt to taste
In a large skillet, heat the olive oil. Add the carrots, ginger and cinnamon and cook, tossing occasionally, until the ginger is fragrant, about 3 minutes. *
Add the chicken stock and boil over moderately high heat until reduced by half, just a couple-few minutes. Add lime slices and fresh lime juice. Swirl in the butter and season with salt.
* I like my veggies soft-ish, but not mushy, with a bit of "cooked" crunch still in them. If you do too, you'll need to watch these vigilantly, especially if cooking young carrots. Cooking times suggested above are for general guide only.