Preparation

• Cut the carrots in half lengthwise. Holding your knife at a sharp angle, cut the carrot halves into 1-inch lengths, measured point to point, to make diamond shapes. Put them in a 10- to 12-inch sauté pan (they should be almost in a single layer) and add water to come halfway up their sides. Add the butter, sugar, and salt and bring to a boil over high heat. Cover the pan with the lid slightly askew, reduce the heat to medium high, and cook at a steady boil, shaking the pan occasionally, until the carrots are tender but not soft (a paring knife should enter a carrot with just a little resistance), 7 to 9 min. Uncover, stir in the ginger, and continue to boil until the liquid evaporates to create a syrup. Shake the pan and roll the pieces around to evenly glaze the carrots. Add a pinch more salt if needed, toss with the cilantro if you like, and serve.