Braised in a sweet and savory broth, these ginger carrots will wake up the plainest rotisserie chicken or grilled pork chops. And they go from the stove top to the table in five minutes.
SERVES 4 TO 6
INGREDIENTS:
- 2 tablespoons unsalted butter
- 1 teaspoon grated fresh ginger
- 2 tablespoons light brown sugar
- 1 1/2 cups chicken stock (page 19) or store-bought chicken broth
- 1 1/2 pounds carrots, peeled and cut into 1-inch rounds
INSTRUCTIONS:
- Melt the butter in the pressure cooker over medium-high heat. Add the ginger and sauté for 2 minutes, until fragrant.
- Add the sugar and stock, stirring to combine. Stir in the carrots.
- Lock the lid in place and cook at high pressure for 4 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Transfer the carrots to a serving dish and serve immediately.
