• 4servings
  • 20minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C, D
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 24 baby carrots, tops trimmed to

  2. 2 inches

  3. 1 tablespoon extra-virgin olive oil

  4. 1/2 tablespoon minced fresh ginger

  5. Pinch of cinnamon

  6. 1/2 cup chicken stock

  7. 1 tablespoon unsalted butter

  8. 2 teaspoons fresh lime juice

  9. 1/4 teaspoon Sriracha

  10. Salt

  11. 1 tablespoon furikake (see Note)

Instructions Jump to Ingredients ↑

  1. In a large saucepan of boiling salted water, cook the carrots until crisp-tender, about 2 minutes. Drain the carrots.

  2. In a large skillet, heat the olive oil. Add the carrots, ginger and cinnamon and cook over moderate heat, tossing occasionally, until the ginger is fragrant, about 3 minutes. Add the chicken stock and boil over moderately high heat until reduced by half, about 3 minutes. Remove the skillet from the heat and let cool for 30 seconds. Swirl in the butter, lime juice and Sriracha and season with salt. Arrange the carrots on a platter and spoon the ginger-lime sauce on top. Sprinkle with the furikake and serve.


Send feedback