Glazed Carrots with Orange and Ginger

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.