A recipe from the Sneaky Kitchen
3 cups water
1 tsp. salt
2 tsp. fresh minced dill, or 1 tsp.
1 tsp. fresh grated ginger or 2 tsp. candied chopped ginger
2 Tbsp. honey
1 tsp. brown sugar
1 Tbsp. maple syrup
1 tsp. balsamic vinegar
1 Tbsp. olive oil or non-hydrogenated margarine
Salt and black pepper to
Place water & 1 tsp. salt on high heat. Scrub and/or
scrape & trim carrots. Thinly slice by hand or in a food processor
enough to make about 2-1/2 C. Add to boiling water. When it
returns to a boil, turn to med.; cook to desired tenderness, from
really crisp & barely blanched, or to completely soft. Pour into colander to drain.
Place rest of ingredients (except salt & pepper) in
the pan & bring to a boil. Add carrots & mix gently. Taste;
add salt & pepper to preference. Serve hot as a side dish or cool & place atop a bed of
dark green salad greens.