Recipes - Mary's Ginger Carrots

RECIPES
VEGETABLES

Mary's Ginger Carrots

2	lbs	baby carrots
1/2	cup	fresh or jar ginger, chopped
2	tablespoons	liquid ginger
2	tablespoons	olive oil (optional)
1/4	cup	water
1	large bunch	fresh dill, coarse chopped
1/4	cup	brown sugar

Combine in saucepan over medium heat.

Steam until carrots soft, stirring occasionally to mix the ginger and dill flavors.

Carotene stays in the cell walls of chewed raw carrots, but is released from well-cooked carrots. Must be one of the few vegetables better for you by being overcooked.

Gingery, but the dill and sugar cut the ginger
and make the overall taste more subtle.