- Yield: 6 servings
- Prep Time: 20 minutes
Call me lazy, but it's to good effect (at holiday dinners, you'll thank me; you need the room on top of your stove). I don't want to cook the carrots in one pan and a sauce for the carrots in another. Do it this way and the carrots will absorb the white wine and passionfruit liquid. The carrots are taken from the pan to stay warm, while the cooking liquid turns into a tropical sauce. Add carrots when it becomes a sauce. Toss and serve with extra sauce on the side. The passionfruit seeds, when cooked, add an additional crunch and texture to the dish.
- 1/2 stick of butter
- 1" fresh ginger, minced
- 1/4 cup sugar
- 1 cup white wine
- 1 tsp cumin
- 1 tsp salt
- 1 tsp pepper
- 3 passionfruit
- 1 pkg (12 oz.) carrot sticks
- 1 pkg (16 oz.) baby carrots
- 1/2 tsp cornstarch
To keep the carrots warm, preheat oven to 200°. If you're using the oven to bake something else, the carrots will stay warm and not overcook as long as the oven isn't over 400°.
In a large wok or skillet over medium-high heat, melt the butter. Add the ginger and sauté for 2 minutes. Add the sugar and cook for 2 minutes. Then add the white wine, cumin, salt, pepper and the pulp of 3 passionfruit. Bring to a boil.
Add the carrots, and cook until tender, about 5 minutes.
With tongs, remove the carrots to an ovenproof serving dish; keep warm in the oven. Don't worry about some of the passionfruit seeds sticking to the carrots.
Scoop out about a 1/2 cup of the liquid from the wok. Combine with the cornstarch, and then place all the liquid back into the wok. Cook until slightly thickened.
Place the carrots back in the wok. Toss to combine. Serve with any remaining sauce on the side.