FFWD: Spiced Butter-Glazed Carrots

Would you believe me if I told you that I made both My Go-to Beef Daube and Leek & Potato Soup but forgot to take pictures of them?

In my defense, it was late and I got lazy, thinking that I would just take pictures of the leftover the next day, which of course never happened. Note to self, next time, just take a picture anyway, even if it's a crummy quality, because having some pictures is always better than no picture.

The beef daube was very good. It made me think of Julia Child's Boeuf Bourguignon. The only difference that I noticed was the turnips and the lack of pearl onions. The leek potato soup was good as well. Nothing special, but hearty, and it's a good thing to come home to a bowl of warm soup after a long day.

Anyway... I digress. Let's move on to this dish, shall we?

There could not be an easier dish to make. Melt butter, sautee 1/2 an onion and garlic until they soften. Then add the cardamom pods and ginger, saute a bit more. Add the carrots, mixing it good so they are all coated with the butter and spices. Add some chicken stock, bring to a boil, then let simmer for 10 minutes or until they soft. In my case, by the 10 minute mark they are very tender and fragrant.

Tasting impressions:
Very good and tasty. And healthy to boot. I made this with 6 carrots because that's all I have but next time I'll make a bigger batch of it.