Ginger-Lime Baby Carrots
Easter dinner had always been held at my house with lots of family, food and Easter egg hunts. But family dynamics change and today Easter is far quieter for me. One thing that remains the same, however, is my desire to make a delicious dinner. This year my theme is "what would the Easter Bunny eat?" so I am making maple mustard salmon ( okay EB may not like this one), sweet pear walnut salad, buttered rosemary fingerling potatoes, and my favorite recipe from food and wine - ginger-lime baby carrots. I know EB would love the last one as I hope you do as well. Happy Easter and Happy Passover to all.
- 24 baby carrots, tops trimmed to 2 inches
- 1 tablespoon extra-virgin olive oil
- 1/2 tablespoon minced fresh ginger
- Pinch of cinnamon
- 1/2 cup chicken stock
- 1 tablespoon unsalted butter
- 2 teaspoons fresh lime juice
- 1/4 teaspoon Sriracha
- 1 tablespoon furikake (see Note)
- In a large saucepan of boiling salted water, cook the carrots until crisp-tender, about 2 minutes. Drain the carrots.
- 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.
NOTES Furikake is available at Asian markets and many specialty food stores.