Gingered Carrots

Planning to offer this healthy dish which I've made on and off for years, I find almost the identical recipe in the Recipe Du Jour newsletter. The meld of flavors is so natural I suppose lots of cooks make it. Mine substitutes honey for sugar, uses fresh or candied ginger instead of powdered, and adds dried dill. If you haven't had it, try it!

Gingered Carrots

1 pound carrots
3 tablespoons honey
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon dried dill
1 tsp. fresh or candied chopped ginger, OR 1/2 tsp. ground ginger
1/2 cup orange juice
2 tablespoons butter or margarine (Note)

Wash, scrape and trim carrots. Cut diagonally into 1/4-inch slices. Cook carrots in just enough boiling water to cover about seven minutes or until tender. Drain. Keep warm in a serving dish.

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Combine next the rest of the ingredients except the butter in saucepan. Whisk to blend well. Bring to a boil over medium heat, stirring constantly. Continue to boil for a minute or so, stirring constantly. Add butter or margarine, stirring until it melts. Remove from heat. Pour over carrots and gently toss to coat all the slices.

Note: Naturally you can make this fat free, but if serving it to picky people I wouldn't recommend it; fat does wonders for the overall flavor. We use a non-hydrogenated margarine, or sometimes real butter.

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