Over low heat, add the carrots in a shallow saucepan and cover with water. Add a pinch of salt and bring the water to a simmer. Remove carrots from the water when they are almost fork-tender and drain

In a medium sauté pan, over low heat, add the butter and stir in the chopped crystallized ginger. Allow the sugar from the ginger to melt into the butter, then transfer the steamed carrots to the pan

Toss gently for approximately 2 minutes until the carrots are completely coated with the ginger butter. Finish with a pinch of salt and a crack of freshly ground white pepper. Serve immediately