Buttered Carrots w/ Ginger & Rosemary

Name: Buttered Carrots w/ Ginger & Rosemary
Yield: 8 servings
Cuisine: American
Ingredients: 2 lb baby carrots; 1 stick butter; 1 1/2 inch ginger; peeled & grated; 1 T fresh rosemary; minced; 1 pinch kosher salt and sugar

ChefDoogles @ChefDoogles

Chicago, IL

Buttered Carrots w/ Ginger & Rosemary

ChefDoogles @ChefDoogles

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Ingredients

8 servings

2 lbbaby carrots
1 stickbutter
1 1/2 inchginger; peeled & grated
1 Tfresh rosemary; minced
1 pinchkosher salt and sugar

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Steps

1

Boil carrots in cold water with a large pinch of sugar until just past al dente. Drain. Return to pot.
2

Melt butter in small saucepan with ginger and rosemary. Pour into pot with carrots. Stir.
3

Variations; Tarragon, star anise, cardamom, espresso powder, turmeric, celery seed, lemongrass, cumin, thyme, basil, parsely, cilantro, scallions, cumin, coriander seed, ground jalapeño powder, Italian seasoning, maple, brown sugar, sugarcane, thyme, lemon, lemongrass, lime, honey, clove, nutmeg, pumpkin pie spice, sumac, chile powder, garlic, habanero, bacon,

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ChefDoogles @ChefDoogles

on January 26, 2016 16:46

Chicago, IL

Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience