Ginger Glaced Carrots

The carrot originally from the Indo-European root ker- (horn), due to its horn-like shape, is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are edible as well. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured edible taproot.


  • 1kg of Carrots
  • 2 Tablespoons of chopped ginger*
  • Little less than 1 Tablespoon of sugar
  • 2 Tablespoons of butter
  • A pinch of salt & pepper
  • A pinch of chili flakes (optional)


  • Peel the carrots and cut them in 1 cm rounds
  • Chop the ginger in small cubed (or shave)
  • Heat the sugar in a pot until it starts melting and lightly browns
  • Once the sugar is caramelized add the butter
  • When the butter has melted add the ginger, carrots, salt & pepper, and chili flakes
  • Cover and let them simmer on low heat for 20 to 30 minutes, or until tender


*You can also freeze ginger and use it frozen (either shave off the ginger with a vegetable peeler) or wait a bit and then chop it. It is easier to peel the ginger bevore freezing it.

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