This recipe comes from the latest issue of Canadian Living; it's a keeper!
*2 Tbsp. butter
*2 cloves garlic, minced
*1 Tbsp. minced fresh ginger
*5 green cardamom pods (I substituted ground cardamom to taste)
*2 bunches thin carrots, trimmed and half lengthwise (they recommend with tops on for a beautiful look but I could only purchased bagged)
*1/2 tsp. each salt and pepper
*pinch nutmeg
*4 tsp. honey
*2 Tbsp. chopped fresh tarragon (I didn't have any so I skipped this)
*2 tsp. lemon juice
In a large non-stick skillet, melt butter over medium heat; cook garlic, ginger and cardamom pods, stirring until fragrant, about one minute. Add carrots, salt, pepper and nutmeg; cook, stirring occasionally, until slightly softened, about 4 minutes.
Add honey and 1/2 cup water; cook, stirring often, until carrots are tender-crisp and most of the liquid has evaporated, about 6 minutes. Remove from heat and discard cardamom pods. Stir in tarragon and lemon juice.
*2 Tbsp. butter
*2 cloves garlic, minced
*1 Tbsp. minced fresh ginger
*5 green cardamom pods (I substituted ground cardamom to taste)
*2 bunches thin carrots, trimmed and half lengthwise (they recommend with tops on for a beautiful look but I could only purchased bagged)
*1/2 tsp. each salt and pepper
*pinch nutmeg
*4 tsp. honey
*2 Tbsp. chopped fresh tarragon (I didn't have any so I skipped this)
*2 tsp. lemon juice
In a large non-stick skillet, melt butter over medium heat; cook garlic, ginger and cardamom pods, stirring until fragrant, about one minute. Add carrots, salt, pepper and nutmeg; cook, stirring occasionally, until slightly softened, about 4 minutes.
Add honey and 1/2 cup water; cook, stirring often, until carrots are tender-crisp and most of the liquid has evaporated, about 6 minutes. Remove from heat and discard cardamom pods. Stir in tarragon and lemon juice.