Like a lot of people my age, the Silver Palate Cookbook became my go-to cookbook when I first started cooking for friends and girlfriends. In fact, the first brunch I ever cooked for my wife featured two recipes from the Silver Palate. Julee Rosso's and Sheila Lukins's recipes are simultaneously sophisticated and down to earth, and—here's the best part—they always work.
Ginger and carrots are a great combination, and this preparations gives the carrots a zingy glaze.
Ginger Candied Carrots
- 12 medium-size carrots, peeled and cut into 1-inch lengths
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/4 cup light brown sugar
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon caraway seeds
Place the carrot pieces in a saucepan and add cold water to cover. Cook the carrots over medium heat until tender, 25 to 30 minutes.
Melt the butter in a small saucepan over low heat. Add the brown sugar, ginger, and caraway seeds. Mix and set aside.
When the carrots are done, drain and return to the pot. Pour the butter mixture over them and cook over low heat, stirring occasionally.
Transfer to a serving dish and serve immediately.