2 tablespoons unsalted butter
1 small onion, finely chopped
1 ½-inch piece fresh ginger, peeled and thinly sliced
1 garlic clove, split, germ removed, and thinly sliced
Seeds from 4 cardamom pods, bruised
Salt and freshly ground white pepper
12 medium carrots (about 1½ pounds), trimmed, peeled, and cut on the diagonal into pieces about 2 inches long
1 cup chicken broth
Melt the butter in a medium saucepan over medium heat.
Stir in the onion, ginger, garlic, and cardamom seeds, season very lightly with salt and white pepper, and cook, stirring, until the vegetables soften, about 5 minutes.
Add the carrots and stir to coat them with the butter.
Pour in the chicken broth and bring to a boil, then lower the heat so that the broth is at a simmer. Cover the saucepan and cook until the carrots are just tender, 10 to 15 minutes.
Remove the cover, raise the heat, and cook until the broth almost completely evaporates and all that remains is the spiced butter glazing the carrots.
Season with salt and white pepper and serve.
