- 1 tsp. granulated sugar
- 1 tsp. kosher salt; more as needed
- 2 Tbs. unsalted butter
- About 2/3 cup water
- 2 tsp. minced fresh ginger
- 1-½ lb. carrots (about 8), peeled and trimmed
- 1-½ Tbs chopped fresh cilantro(optional)
Cut the carrots in half lengthwise. Holding your knife at a sharp angle, cut the carrot halves into 1-inch lengths, measured point to point, to make diamond shapes. Put them in a 10- to 12-inch sauté pan (they should be almost in a single layer) and add water to come halfway up their sides. Add t...