Honey-Ginger Carrots

Instructions

1 Trim away the carrot tops and scrub the skins. Place the carrots in a single
layer across the bottom of a large shallow pot.
2 Add the salt and a splash of the sherry vinegar, then add water to the pot to
reach halfway up the side of the carrots.
3 Cut a piece of parchment paper so that it will fit inside the pot and cut
several slits in the middle of the paper. (This is known as a cartouche and it
serves as a cover for the surface of a stew, soup, stock or sauce to slow
evaporation, prevent a skin from forming and keep ingredients submerged.)
4 Place the cartouche in the pot, completely covering the carrots. Put the pot on
the stove over medium-high heat. Let the carrots simmer until the liquid
evaporates, then check the carrots with a fork or cake tester. If they are still
hard, add a bit more water, cover back up and let continue to simmer until they
are tender enough to pierce.
5 Once tender, remove the cartouche and deglaze the pan with the rest of the
sherry vinegar. Drizzle on the honey and sprinkle the ginger evenly across the
carrots.
6 Adjust the salt, if needed, then move the carrots to a sheet pan to cool. Once
cool, cut the carrots as desired. Serve at room temperature or chilled.