CARROTS WITH CARAMELIZED GINGER
Steps:
- Arrange carrots in single layer in heavy large skillet. Add 1½ cups water and 2 Tbsp butter. Sprinkle with sea salt. Bring to boil, cover, and reduce heat to medium-low. Simmer until carrots are tender, about 10 minutes. Using slotted spoon, transfer carrots to plate. Add 2 Tbsp honey and ginger to skillet and bring to boil, stirring occasionally. Boil until juices are syrupy and pale golden brown, 4 to 5 minutes. Whisk in remaining 1 Tbsp butter, 1 Tbsp honey, and lemon juice. Season to taste with salt and freshly ground black pepper. Spoon ginger sauce over carrots and let stand 10 minutes to cool slightly. Scatter parsley leaves over and serve.
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