Mary's Ginger Carrots

2lbsbaby carrots
1/2cupfresh or jar ginger, chopped
2tablespoonsliquid ginger
2tablespoonsolive oil (optional)
1large bunchfresh dill, coarse chopped
1/4cupbrown 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.

Copyright © 2002, Mary S. Van Deusen