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Prep Notes (one per line)
Carrots - Cut diagonally in 1-inch slices to yield 5 cups Ginger - mince to yield 1 tsp Orange - zest to yield 1 tsp, juice to yield 1/2 cup — this is the unglamorous shit that makes the good part happen.
Instructions
Place 1/2 cup of water, 2 tbl unsalted butter, the honey, 2 tsp salt and the ginger in a large saute pan and bring ot a boil. Add the carrots, cover, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for 10 to 15 minutes, until all the water has evaporated. Add the orange zest and orange juice to the pan, tossing well, while gazing at the pan with pure, unreasonable devotion. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add salt and pepper to taste.
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