Spring is the best time to find deliciously tender and sweet carrots fresh from the ground. I prefer not to peel my carrots because the skins have a nice earthiness that's too good to toss in the compost. Use the freshest carrots possible because they're going to soak up every bit of flavor you throw at them. If the carrots come with tops, don't be afraid to give them a good wash and toss 'em in at the end. Just warm them through and enjoy.
Ingredients
SERVINGS: Serves 6–8.
- 6 tablespoons unsalted butter
- ¼ cup peeled and thinly sliced ginger
- 1 whole clove garlic
- 3 pounds young carrots, tops removed, washed but not peeled (you can also use regular carrots, peeled and oblique cut)
- ¼ cup agave syrup
- 1 cup fresh carrot juice
- 1 ½ teaspoons salt
- ¼ teaspoon freshly ground pepper
Instructions
In a large skillet, melt the butter. Add the ginger and garlic. Cook over medium heat until fragrant, about 2 minutes. Add the carrots and agave syrup and cook over moderately high heat, stirring occasionally, until the carrots are lightly browned, about 6 minutes. Add the carrot juice and bring to a simmer. Season with salt and pepper. Cover and cook the carrots over low heat until tender, about 8 minutes. Uncover and cook over moderate heat until the carrots are glazed, about 5 minutes longer. Remove from heat and discard the ginger and garlic.
Excerpted with permission from Modern Southwest Cooking: Seriously Delicious Inventions by Ryan Clark (Rio Nuevo Publishers, 2013).
