Yums for the Tum

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Carrots With Onions and Ginger Glaze

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**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**
Carrots With Onions and Ginger Glaze
Recipe by: Yums for the Tum (see Recipe Notes below for additional sources, if applicable)
Carrots With Onions and Ginger Glaze
Recipe by: Yums for the Tum (see Recipe Notes below for additional sources, if applicable)
Glazed to perfection in a buttery ginger sauce, these flavor-filled carrots are a simple and perfect addition to any meal.
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Servings Prep Time
6servings 10minutes
Cook Time Total Time
20minutes 30minutes
Servings Prep Time
6servings 10minutes
Cook Time Total Time
20minutes 30minutes
Ingredients
  • 2Tbsp.unsalted butter
  • 1cuponion(chopped)
  • 1tsp.ground ginger
  • 4clovesminced garlic
  • 580gcarrots(peeled and chopped. I start with 1+1/2 lbs of carrots, and by the time they are done being peeled and chopped, they weigh out to be right around 580g)
  • 1cupchicken broth
  • 1/8tsp.ground white pepper
  • 1/2tsp.salt(sea salt, or 1/4 tsp. table salt)
Ingredients
  • 2Tbsp.unsalted butter
  • 1cuponion(chopped)
  • 1tsp.ground ginger
  • 4clovesminced garlic
  • 580gcarrots(peeled and chopped. I start with 1+1/2 lbs of carrots, and by the time they are done being peeled and chopped, they weigh out to be right around 580g)
  • 1cupchicken broth
  • 1/8tsp.ground white pepper
  • 1/2tsp.salt(sea salt, or 1/4 tsp. table salt)
Instructions
  1. In a large skillet over medium heat, melt the butter.
  2. Add in the garlic, onion and ginger powder and cook, stirring frequently, until the onion is soft (about 5 minutes).
  3. Add in the carrots, stirring to coat them with the onion mixture, then add the chicken broth, salt and pepper and bring to a boil.
  4. Cover, reduce heat to medium-low and simmer just until the carrots are tender (about 10-15 minutes, depending on thickness of your carrot pieces).
  5. Turn the heat up to high, remove the cover and boil, stirring several times, until the butter turns into a glaze (about 5 minutes).
  6. Serve immediately or cover to keep warm until serving (these cool down really fast).
Recipe Notes

**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**

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