Glazed Carrots With Orange and Ginger
1 pound carrots, trimmed and peeled, cut into coins or sticks
2 tablespoons butter or extra virgin olive oil
Salt and freshly ground black pepper
1 tablespoon minced or grated peeled fresh ginger
1/3 cup freshly squeezed orange juice
1 teaspoon freshly squeezed lemon juice
Chopped fresh parsley, dill, mint, basil or chervil leaves for
garnish (optional).
1. Combine all ingredients except lemon juice and garnish in a
saucepan no more than 6 inches across. Bring to a boil, then
cover and adjust heat so mixture simmers.
2. Cook, more or less undisturbed, until carrots are tender and
liquid is almost gone, 10 to 20 minutes. Uncover and boil off
remaining liquid, then add lemon juice. Taste and adjust seasoning
if necessary. Serve hot or within an hour or two, garnished with
herbs, if you like.