Recipe by Chef John McConnell
Sweet & Spicy Ginger Glazed Heirloom Carrots
2 lbs. heirloom or rainbow carrots (mix of orange, white, purple, red)
2 tsp. coriander seeds, freshly ground
1-2 green cardamom pods, freshly ground
4 tbsp. unsalted butter
1 tsp. fresh ginger, peeled and minced
1 tsp. sea salt, plus additional to taste
¾ c. carrot juice (substitute chicken stock, vegetable stock or water)
2 tbsp. Clif Family Solar Grown™ Ginger Honey Spread
1 c. cilantro (leaves and stems), coarsely chopped
½ lemon, plus additional to suit your taste
Remove carrot tops and discard. Peel carrots and cut on the diagonal into 1-inch pieces.
In a small bowl combine the ground coriander and cardamom. Prepare the fresh ginger and cilantro; set aside.
Heat a large sauté pan over medium heat. Add coriander and cardamom to pan; cook 1-2 minutes or until toasted or the spice’s fragrances are released. Add butter and ginger to pan and sauté with spices until butter is melted. Add carrots and 1 teaspoon of sea salt and begin to sauté until the carrots are well coated with melted butter. Add the carrot juice and Clif Family Ginger Honey Spread to the pan and bring to a boil. Cover with a tight-fitting lid and reduce heat to a low simmer; cook for 8-10 minutes. Uncover the pan and increase heat to medium-high; continue to cook for an additional 7-8 minutes or until carrots are tender and most of liquid has reduced to a syrup consistency to coat the carrots. Add the juice of ½ lemon, taste and if desired add more lemon juice and salt to your taste. Stir in the chopped cilantro and transfer the carrots to serving dish.