Danny Kim
Hands-On Time
15 Mins
Total Time
20 Mins
Serves 8

How to Make It

Step 1

Cook the carrots and ½ cup water in a large skillet, covered, over medium-high heat, until crisp-tender, 6 to 8 minutes.

Step 2

Add the ginger, sugar, 2 tablespoons of butter, ¾ teaspoon salt, and ½ teaspoon pepper. Cook, uncovered, stirring occasionally, until the liquid coats the carrots, 2 to 3 minutes.

Step 3

Stir in the vinegar and the remaining 2 tablespoons of butter. Serve warm.

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