Ginger-butter carrots

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About


  • 1 pound (455 g) carrots
  • 3 thin coins fresh peeled ginger
  • 1 tablespoon unsalted butter
  • Rounded ¼ teaspoon salt


Morning or Evening

Cut the carrots into sticks or coins ¼ inch (6 mm) thick. Thinly slice the ginger coins into slivers. If doing this in the morning, put the carrots, ginger, and knob of butter in a container together, cover, and refrigerate.


Put the carrots, ginger, butter, salt, and 1 cup (240 ml) water in a large skillet or sauté pan. Bring to a boil and cook, turning the carrots once or twice with a spoon or tongs, until most of the water has evaporated and the carrots are tender, about 8 minutes; you’ll notice the sound in the skillet change from bubbling to sizzling, and that’s when it’s ready. Serve.