1 bunch small carrots (approximately 1 pound), peeled, cut into two inch lengths, then halve the lengths horizontally so there is a flat surface on one side of each slice of carrot
1/2 sweet onion, sliced
2 T unsalted butter
1 T sugar
1/8 t ground ginger
1/4 t white pepper
Scant 1/4 cup water
1 T apple cider vinegar
1 T parsley, chopped
Spoon Mage™ Note:
I buy slender organic greenery attached carrots as the flavor simply cannot be surpassed. Baby cut carrots are large old carrots that have been carved into shapes to fool you into thinking you are eating young carrots – when you are not.
If baby cut carrots are what you have then use them and enjoy. All you will have to do is slice them in half lengthwise and proceed with the recipe as described.
If you prefer, use 2 teaspoons fresh grated ginger instead of ground.
Peel, slice, and measure all ingredients.
Melt the butter in a large skillet over medium-high heat.
When the butter just starts to brown, add the carrots and onion slices. Stir once to coat each piece with butter. Then allow the carrots to sit unbothered by a spoon for five minutes.
Sprinkle the carrots with sugar, ginger, and pepper. Stir once and cook for 5 more minutes. No stirring!
Add the water and vinegar to the pan, stir, cover, and simmer two-five minutes (still over medium high heat). Test one carrot with a fork. When the carrots are just starting to become tender, proceed to the next step.
Remove the lid and continue to cook over medium-high heat until the water evaporates and carrots are deliciously tender. Stir infrequently.
Pay some mindful attention to what you just created. Notice the lovely, deliciously deep brown caramelized bits. The aroma is sublime.
Now, stir in the chopped parsley and pour the whole into a lovely bowl. You can act like this was hard, but we know better.