- 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
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).