Place the carrots in a shallow saucepan over low heat and cover them with water. Add a pinch of salt and bring the water to a simmer. Once the carrots are nearly fork-tender, remove them from the water and drain.

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

Gently toss for about 2 minutes until the carrots are thoroughly coated with the ginger butter. Finish with a pinch of salt and a dash of freshly ground white pepper. Serve immediately.