Ingredients
6 tbsp. unsalted butter
1/4 c. thinly sliced fresh ginger
1 clove garlic
4 cardamom pods
3 lb. carrots
2 tbsp. sugar
1/2 c. fresh carrot juice
1/2 c. fresh orange juice
Salt and freshly ground pepper
Preparation
Step 1In a large skillet, melt the butter. Add the ginger, garlic, and cardamom and cook over moderate heat until fragrant but not browned, about 2 minutes. Add the carrots and sugar and cook over moderately high heat, stirring occasionally, until the carrots are crisp-tender, about 5 minutes. Add the carrot and orange juices and bring to a simmer. Season with salt and pepper. Cover with parchment paper and a tight-fitting lid and cook the carrots over low heat until tender, about 12 minutes. Uncover and cook over moderate heat until the carrots are glazed, about 5 minutes longer. Discard the ginger and cardamom pods, transfer to a bowl, and serve.
