Ginger carrots

Ingredients:

1/3 pound baby carrots
1 3/4 teaspoons butter
1 1/4 teaspoons finely chopped crystalized ginger
Sea salt
Freshly ground black pepper

Directions:

Place carrots in a saucepan and cover with water.  Add a pinch of salt and bring to a simmer.  Cover and continue to simmer until carrots are fork tender.  Drain.

Add butter to saucepan and stir in the chopped crystalized ginger.  Allow the sugar from the ginger to melt into the butter.  Return the steamed carrots to the pan.  Toss gently for about 2 minutes until the carrots are completely coated in the ginger butter.  Finish with a pinch of salt a d some freshly ground black pepper.  Serve warm.

Serves 1 to 2