Rainbow Carrots with Honey Ginger Butter
Rainbow Carrots with Honey Ginger Butter
Ingredients
1 cup rainbow carrots, peeled and sliced on a bias
1 teaspoon freshly grated ginger
1 teaspoon honey
1 pinch ancho chili powder
2 teaspoons butter, cubed
Salt and pepper to taste
Method
Blanch carrots in salted water. When just fork tender remove and place into hot sauté pan with a little of the blanching water. Add honey and butter on top and sauté. Butter will emulsify with the water to create glaze. Zest ginger to taste and toss into carrots along with chili powder. Season with salt and pepper.