Ginger-Glazed Carrots
2 tablespoons coconut oil or ghee
1 pound carrots, peeled and cut diagonally into Вј-inch slices
ВЅ cup chicken or vegetable stock
1 teaspoon minced fresh ginger
1 teaspoon ground ginger
ВЅ teaspoon chili powder
ВЅ teaspoon salt
1 tablespoon chopped fresh flat-leaf (Italian) parsley
- Heat the oil over medium heat in a large skillet or a medium-size pot that is already hot. When the oil is hot, stir in the carrots, stock and fresh ginger. Cover and simmer for about 5 to 10 minutes, or until the stock has almost fully evaporated.
- Stir in the ground ginger, chili powder and salt and cook until the carrots are soft, but not totally mushy. Sprinkle with parsley and serve immediately.
NOTE: If your local farmers’ markets carry carrots in assorted colors, by all means go for those, as that would make this a super-colorful dish!
