1: Prepare ingredients as instructed in the recipe
2: Par-Boil the carrots in salted water for ~20 mins, depending on the thickness of the carrot, but be sure not to get the carrots mushy, they should remain firm. Let carrots cool for a moment under cold water.
3: Sautee the ginger in butter over med heat for about 3 minutes, careful not to brown. Add carrots and continue for 1 min, then reduce heat to lowest setting. After that, Add a dollop of butter, your brown sugar and caraway seeds, and S & P to taste.
4: Cook on low for 3-6 minutes, until the sugar has thickened and begun to bubble.