This is my homage to the sweet ginger and orange “Thanksgiving Carrots” from my youth. Enough the same to feel like home. But updated for a modern palate. Carrots with Tangerine.
- 2 pound small carrots, peeled
- 1 tablespoon olive oil
- 1 teaspoon fresh ginger, peeled and minced
- 2 tangerines, zested
- 2 tablespoon chives, minced
- 1 tablespoon unsalted butter
- 2 tablespoon fresh tangerine juice
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper
Place the carrots in a covered steamer set over simmering water. Cook until crisp-tender, about 6 minutes. Remove from heat and set aside up to 4 hours ahead.
In a large saute pan, heat the olive oil over medium heat. Add the ginger and stir until fragrant. Stir in the zest, then add the carrots, tossing to coat. Add the chives, butter, tangerine juice, salt and white pepper. Toss again to coat well. Serve warm.