In article <Tuand.425169$D%.142188@attbi_s51>,
Julia Altshuler > wrote:

> 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
>

Hmmmm... That sounds good. :-)
I'd have to watch the lemon tho', dad's bitched about too sour of a
taste with lemon juice.

I wonder what cooking carrots in apple and ginger would be like?

K.