from an article by Mark Bittman, NYT News Service, as seen in The Oregonian
-deborah
1 lb. carrots, cut into coins or sticks
2 T. butter or extra-virgin olive oil
Salt
Freshly ground black pepper
1 T. fresh ginger - peeled and minced or grated
1/3 cup orange juice, freshly squeezed
1 t. lemon juice, freshly squeezed
Garnish - chopped fresh parsley, dill, mint, basil or chervil
In a saucepan no more than 6 inches across, combine carrots, butter or oil, salt and pepper to taste, ginger and orange juice. Bring to a boil, then cover and adjust heat so mixture simmers.
Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10-20 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 desired.