Zesty ginger and sweet maple syrup are a beautiful combination. This side dish became a favorite in my kitchen last winter and was one I had almost forgotten about until this week. I was in a pinch for a vegetable side last night, and the big bag of carrots in my fridge quickly reminded me that the seasons were changing, and it was time to whip this recipe up. It’s quick and simple to pull together but still feels like a special treat for a weeknight.
I actually planted carrots in my garden back in April, and we slowly harvested them throughout the summer. When we welcomed little J into our family at the end of July, caring for my garden was knocked down quite a few notches on the priority list. Weeding completely ceased (can you say jungle boogie?). Watering happened occasionally. And an open area of my garden became home to bulldozers, dump trucks, and a little boy with a yellow shovel (or “shubble” as J adorably calls it).
A couple weeks ago I decided it was time to harvest the remaining carrots, especially because their long flowing tops were adding to the whole “jungle boogie” feel I was unintentionally going for. It was obvious that these carrots were not going to stop growing and needed to be picked soon. Holy cow, did I hit the jackpot! As J sat nearby “shubbling” I was working up a serious sweat digging out this monstrosity of a carrot.
It’s a good thing Adam and I like them! Even though J hasn’t been thrilled with carrots so far, I’m happy to report that he did eat a full serving of this recipe last night at dinner. I’m not certain he enjoyed them (they may be a bit too zesty for his palette), but he did eat them all on his own. And, what toddler can resist maple syrup?
I’m excited to share this recipe with you today, and I hope it blesses your family like it has mine.
- 6-8 large carrots, peeled and chopped
- 3 Tablespoon butter
- 1 Tablespoon freshly grated ginger
- ⅓ cup maple syrup
- Sea salt to taste
- Place the chopped carrots in a pot and cover them with water. Turn your stove to high, and when the water boils, cover and let them cook for 5 minutes. Strain and set aside.
- Using the same pot, melt the butter on medium high heat. When it foams, toss in the carrots, fresh ginger, maple syrup and salt.
- Simmer 5-10 minutes until the syrup has thickened to your liking.