Carrots with Candied Ginger

I love carrots. I love ginger. I love white pepper.

Oh sweet jesus these were mighty good. I made them for Easter and before I forget what I did I'm putting it down here.

2 pounds carrots, peeled and cut evenly
kosher salt
3 tablespoons butter
2 tablespoons crystallized ginger, diced very small
pinch of white pepper

In a skillet with a lid add the carrots and water enough to steam and a pinch of salt. Cook until slightly tender. Once tender add the butter, ginger and white pepper. Add a little more salt if needed. Simmer and toss to coat with the butter about 5 minutes.