Ingredients
2
tbsp (1/4 stick) butter
3/4
cup finely chopped onion
1
(1/2-inch) piece fresh ginger root, peeled, cut into thin slices, then each slice cut into strips
4
whole green cardamom pods, smashed
1
garlic clove, thinly sliced
1
1/2 pounds medium-size carrots (about 14), peeled, cut on deep diagonal into 1/3-inch-thick ovals
1
cup (or more) low-salt chicken broth
Directions
1.
Melt butter in medium skillet over medium heat. Add onion, ginger, cardamom pods with seeds, and garlic; sprinkle with salt and pepper. Cook until onion is soft, stirring frequently, about 4 minutes. Add carrots; stir to coat. Add 1 cup chicken broth; bring to boil. Reduce heat to medium-low, cover, and simmer until just tender, about 8 minutes. Uncover, increase heat to high, and boil until butter glazes carrots, tossing occasionally, about 5 minutes. Season with salt and white pepper. Do ahead Can be made 2 hours ahead. Rewarm over medium heat, adding more broth by tablespoonfuls as needed.
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