Gingery Glazed Carrots

Ingredients

• 3 pounds carrots, peeled and cut into 1/2-inch disks on the bias, or faux tourné, see method here
• 1 one-inch piece of ginger, peeled and cut into julienne, see method here
• 4 sprigs fresh thyme
• 2 cups low sodium chicken broth
• 4 tablespoons unsalted butter
• 3 tablespoons granulated sugar
• Kosher salt and freshly ground black pepper
• 1/2 teaspoon cornstarch
• 1 teaspoon fresh lemon juice

Directions

1. Add the chicken broth, carrots, ginger, thyme, butter, sugar, 1 teaspoon salt, and a few grinds of black pepper to a Dutch oven or straight-sided 12-inch sauté pan. Set it over high heat. Once the liquid comes to a boil, cover the pan and cook, stirring now and then, until the carrots are nearly tender, about 10 minutes. A cake tester or knife should meet only a little resistance. If the liquid level falls below 1/2-inch while the carrots cook, add 1 cup hot water.
2. Take off the lid and let the carrots keep cooking at a lively boil. In a small bowl, use a fork to mix the cornstarch with 1 teaspoon water until smooth. Stir that mixture into the carrots, then keep cooking until the liquid tightens into a glossy, syrupy coating.
3. Remove and discard the thyme sprigs. Take the pan off the heat, add the lemon juice, and stir everything together. Taste and adjust with more salt and pepper, then move the carrots to a serving dish and serve.