Ginger carrot ribbons

The secret to this recipe is the butter, which sweetens the carrots and gives them an out-of-this-world texture. This side is delicious served next to rice, tahini noodles, or miso soup.

• 2–3 tbs. salted butter

• 4–6 carrots

• 1 clove minced garlic

• 1 tbs. minced fresh ginger

• 1 1/2 tbs. soy sauce or Bragg’s amino acids

• Dash of lime juice

Using a vegetable peeler, peel long strips off of the carrot until the entire carrot has been peeled into strips. Peel all of the carrots like this.

Turn on a pan over medium heat and add 2 tablespoons of the butter. When the butter is melted, add the garlic and cook for 30 seconds, stirring. Add the carrots strips and cook over medium-high heat for 10 minutes, stirring often, adding more butter as necessary. The carrots should shrink and begin to fade to a lighter orangey-yellow shade. 

Add the minced ginger and soy sauce and stir in. Let cook for 5 more minutes. Remove from heat and add a dash of lime juice. Add additional soy sauce to taste and serve warm.

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