Wonderful served with poultry or lean pork or ham.
1 pound carrots, trimmed and peeled if necessary, cut into coins or sticks
1 Tablespoon extra virgin olive oil
Salt and freshly ground black pepper
1 Tablespoon minced or grated peeled fresh ginger root
1/3 cup freshly squeezed orange juice
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon lemon zest
Chopped fresh parsley, dill, mint, basil or chervil leaves for garnish (optional)
Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across.
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 to 20 minutes.
Uncover and boil off remaining liquid, then add lemon juice and lemon zest.
Taste and adjust seasoning if necessary.
Serve hot or warm, and garnished with fresh herbs, if desired.