I take about a pound of carrots, peel and slice them. I put them in a
sauce pot with about an eighth of an inch of water on the bottom. I
squeeze a lemon and toss in the juice. The pot is covered. I bring it
to a boil. There isn't a lot of liquid in there initially, but the
carrots give off quite a bit more. When that happens after a few
minutes, I take the lid off the pot, toss in 1-2 Tablespoons of butter
and some freshly grated ginger. Then I leave it at a rolling boil while
stirring until the liquid is entirely boiled off leaving me a nice
ginger-lemon carrots. California carrots are sweet enough to give it a
sweet and sour taste.


--Lia