Trim away the carrot tops and scrub the skins. Place the carrots in a single layer across the bottom of a large shallow pot.

Add the salt and a splash of the sherry vinegar, then add water to the pot to reach halfway up the side of the carrots.

Cut a piece of parchment paper so that it will fit inside the pot and cut several slits in the middle of the paper. (This is known as a cartouche and it serves as a cover for the surface of a stew, soup, stock or sauce to slow evaporation, prevent a skin from forming and keep ingredients submerged.)

Place the cartouche in the pot, completely covering the carrots. Put the pot on the stove over medium-high heat. Let the carrots simmer until the liquid evaporates, then check the carrots with a fork or cake tester. If they are still hard, add a bit more water, cover back up and let continue to simmer until they are tender enough to pierce.

Once tender, remove the cartouche and deglaze the pan with the rest of the sherry vinegar. Drizzle on the honey and sprinkle the ginger evenly across the carrots.

Adjust the salt, if needed, then move the carrots to a sheet pan to cool. Once cool, cut the carrots as desired. Serve at room temperature or chilled.