2T unsalted butter
1-inch piece ginger root, peeled and cut into pieces
1T cardamom seeds
2 pounds carrots, peeled, trimmed, and cut into sticks about 2 inches long
salt & pepper
½ cup chicken stock
1. In a large sauté pan with a lid, over medium- heat, heat the butter; add the ginger and cardamom seeds and sauté 1-2 minutes.
2. Add the carrots; toss until well coated.
3. Add the chicken stock.
4. Place a piece of parchment paper directly on top of the carrots, then cover with lid and cook until almost all the liquid has evaporated and the carrots are tender, but still have a little crunch to them, about 8-10 minutes.
5. Discard the ginger and cardamom seeds. Season with salt and pepper. Place in serving dish. Serve warm.