25 ml butter 2 tbsp
15 ml garlic, minced 1 tbsp
15 ml ginger, minced 1 tbsp
750 ml carrots, diced 3 cup
250 ml chicken stock 1 cup
15 ml dark soy sauce 1 tbsp
salt & pepper to taste
In a medium skillet; add 1/2 tablespoon (7 ml) of butter and cook garlic and ginger until soft, about 1 minute. Add carrots and season. Cook 5 minutes to soften; add stock, soy sauce and simmer. Reduce by 50 percent, about 12 to 15 minutes and check for seasoning. Add remaining butter and serve immediately.
Serves 4