I was searching for one last Thanksgiving trick. I flipped through my copy of the Silver Palate, hoping to find some deah simple preparation for carrots, one that would fit nicely on an already overflowing table. I’d already made glazed carrots before, but this one only called for a few key spices. I was intrigued.
It was advertised as Ginger Candied Carrots, which sounded like a perfect match for all the other sweet sides. But what ended up on my plate was less candied and more earthy. That certainly came from the caraway seeds, which made this dish kind of nutty, and overwhelmed every other ingredient. It was a really interesting dish, but alas, not much of an All-American Thanksgiving side. Oh well, I’m already going to toss some carrots in with my mashed potatoes. Other than that, it’s all about the turkey. Good luck everyone!
- 4 carrots, peeled, and cut into 1-inch lengths
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1/2 teaspoon ground ginger
- Pinch caraway seeds
Place the carrots in a sauce pan, cover with water, and turn the heat to medium. Let them cook until tender, about 25 minutes.
Meanwhile, melt the butter over low heat in another sauce pan. When the butter has melted, add the brown sugar, ginger, and caraway seeds. Mix together and then turn off the heat.
Drain the carrots when done, and toss into the pan with the butter mixture. Turn the heat to low, and let cook for about 5 minutes. Serve up!