The latest Pass the Salt Podcast Episode is up!
This week we discuss food marketing (to kids) in terms of co-branding with blockbuster Hollywood hits and how we succumbed to the ads and farmers market fashions in LA. Silly and fun, but we do get into what to buy, when to go and what to avoid.
A perfect side dish for Thanksgiving, treat for kids, or a big snack. Take your pick! Oh, and did I also mention very easy to make?
Ginger Glazed Carrots
Yield: 2 to 3 servings
1 pound carrots, peeled and cut diagonally into 1/4-inch slices
1½ tablespoons unsalted butter
1 teaspoon fresh ginger, peeled and grated on a Microplane
2 tablespoons pure maple syrup, preferably Grade B
⅛ teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste
¾ cup water
2 tablespoons finely chopped fresh flat-leaf Italian parsley
Add the carrots, butter, ginger, maple syrup, salt, a few healthy grinds of pepper and the water in a medium-sized sauté pan over high heat. Bring to a boil and cook, stirring occasionally, until the liquid has thickened slightly (like a glaze) and almost completely evaporated. The carrots will be just cooked through in 8 to 10 minutes.
Remove from the heat and stir in the chopped parsley.
Season to taste with additional salt and pepper. Serve immediately.