Carrots with Ginger and Garlic

Ingredients

• 1.5 pounds carrots 
• 1 piece ginger fresh chopped
• 1 tablespoon parsley fresh chopped
• 1  garlic clove chopped
• 0.5 teaspoon salt 
• 4 servings salt and pepper 
• 1 teaspoon sugar 
• 2 tablespoons butter unsalted
• 1  tsp. water 

Equipment

• frying pan
• sauce pan

Directions

1. Slice 1 1/2 lb. carrots diagonally, about 1/4-inch thick.
2. Place in a large saucepan and pour in water to cover.
3. Add 1/2 tsp. salt and bring to a boil over high heat. Reduce heat to medium and cook until almost tender, about 3 minutes.
4. Drain and rinse carrots under cold running water.
5. In a large skillet, melt 2 Tbsp. unsalted butter over medium-high heat.
6. Add 1 chopped garlic clove and cook, stirring, until fragrant, about 1 minute.
7. Add 1 chopped 2-inch piece fresh ginger and cook 2 minutes longer.
8. Add carrots and 1 tsp. sugar. Stir until tender and shiny, about 5 minutes. If carrots begin to stick, add 1 or 2 tsp. water. Season with salt and pepper.
9. Sprinkle with 1 Tbsp. chopped fresh parsley just before serving.