vegan, vegetables, vegetarian
red wine vinegar
salt & pepper
Cut carrots on the bias (diagonally).
Add the water and carrots to a hot skillet and cover, stirring occasionally over medium heat. Cook for 6-8 minutes until crisp-tender.
Add ginger, sugar, and 2 Tbsp butter to the carrots. Cook for 2 minutes uncovered, stirring often.
Add remaining butter, red wine vinegar, and a pinch of salt and pepper. Stir to combine, taste, and add more salt & pepper if needed.
Teaspoon of Nose