Braised Carrots with Ginger



4 carrots, about 1 pound
Zest and juice of 1 orange
Zest and juice of 1 lemon
2 teaspoons finely minced fresh ginger
2 medium onions, peeled and minced
2 tablespoons olive oil
Salt and freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons minced fresh cilantro

Yield: 4 servings


Wash the carrots and slice thinly. Toss the carrots with the zest and juice of the orange and lemon, the ginger, onions, and oil, and season with salt and pepper to taste. Warm the butter in a saucepan. When it is melted, add all the ingredients except the cilantro, and cook over medium-low heat for 20 minutes. Add the fresh cilantro and serve.