I’m getting my food prep done for the week and these ginger glazed carrot are a tasty fall veggie to have in the fridge:
Remove tops from 11/4lbs carrots ( mix of orange, white, purple, red); reserve. Peel carrots and cut into 1-inch pieces. Wash and dry carrot tops; chop enough to equal 1/3 cup. Heat a skillet over medium heat. Add 1 Tbsp coriander seeds and 1 tsp cardamon seeds; cook until toasted, 1-2 minutes. Add 4 Tbsp btter, melt. Add carrots and a 1-inch piece fresh ginger, crushed; toss to coat. Stir in 1 cup carrot juice and 1/4 cup honey. Bring to a boil. Cover, reduce heat to low and cook 20 minutes. Uncover, increase heat to medium-high and cook 10 minutes or until carrots are tender and most of the liquid has evaporated. Discard ginger. Stir in chopped carrot tops. Season to taste with salt and freshly ground black pepper. Guten Appetit.