4oz2 very generous handfuls watercress, trimmed into small clusters
3tablespoonsunsalted butter
1oza handful chopped ramp leaves or a few sliced green onions
1tablespoonmaple syrupor a couple pinches of sugar
1inchpiece of fresh gingerfinely grated (optional)
1cupchicken stock or water
½teaspoonkosher saltplus more to taste
Instructions
Peel the carrots and cut them on the diagonal into ¼ inch thick coins. If your carrots are large, cut them in half the long way, then cut on the diagonal into half-moons.
Put the carrots, stock or water, ginger, butter, salt and sugar in a wide pan, like a 12 inch skillet, cover and bring to a boil. Remove the lid and continue cooking.
When the liquid gets thick and syrupy and the carrots are tender, reduce the heat, making sure the pan doesn’t dry out, Add the watercress and ramp or green onions if using, cover the pan to wilt it for a few moments, then toss, taste and adjust the seasoning again, and serve. It should be buttery, seasoned with salt, with just a hint of sweetness.