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Cardamom and Ginger Carrots


  • Author: Zach Johnston
  • Prep Time: 10
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 5 sides 1x

Description

This awesome holiday side dish will reassure your grandma that you actually have your life together, whether or not that is actually true remains to be seen.


Scale

Ingredients

  • 6 tablespoons unsalted butter
  • 1/4 cup thinly sliced fresh ginger
  • 1 garlic clove, minced
  • 4 whole cardamom pods (keep them whole!)
  • 3 pounds carrots, (you can also use baby carrots left whole)
  • 2 tablespoons sugar
  • 1/2 cup fresh carrot juice
  • 1/2 cup fresh orange juice
  • 1.5 tbsp. Colorado Chicken and Veg

Instructions

  • In your big frying pan! Melt the butter with a medium heat
  • Add the ginger, garlic, and cardamom and cook until fragrant DO NOT BROWN THE BUTTER. (This is around 2 minutes)
  • Add the carrots and sugar and cook over moderately high heat, stir the pot baby. Cook these until the carrots are crisp-tender, about 5 minutes.
  • Add the carrot and orange juices and bring to a simmer.
    Chuck in the COLORADO CHICKEN AND VEG.
  • Put a lid or foil or parchment paper over the pan and cook the carrots over low heat until tender, about 12 minutes.
  • Uncover and cook over moderate heat until the carrots are glazed, about 5 minutes longer.
  • Pull out the ginger and cardamom pods, transfer to a bowl and serve or cover and get to your party!
  • Category: side dishes
  • Method: pan fry