When carrots are cooked, it’s often a sad affair. They are boiled to death and presented almost as an apology. Yet when they’re treated with the respect they deserve, even ordinary supermarket carrots can be among the most reliable and enjoyable of vegetables, especially from fall through spring. This braise-and-glaze technique can be varied at will and can also be used with other roots, like beets, turnips and radishes. Once you have the hang of the technique, changing the flavorings is a snap. Try substituting a mixture of half balsamic vinegar, half water or soy sauce similarly diluted for the orange juice, adding a few cloves of peeled garlic with the carrots. Or add a half cup or so of chopped onions, shallots, scallions or leeks, or of chopped pitted dates or raisins, dried currants or even dried tomatoes.

Featured in: Glazed Carrots With Orange And Ginger. 

INGREDIENTS

• 1 pound carrots, trimmed and peeled if necessary, cut into 1/4-inch coins or sticks
• 2 tablespoons butter or extra virgin olive oil
•  Salt and freshly ground black pepper
• 1 tablespoon minced or grated peeled fresh ginger
• ⅓ cup freshly squeezed orange juice
• 1 teaspoon freshly squeezed lemon juice
•  Chopped fresh parsley, dill, mint, basil or chervil leaves for garnish (optional)

PREPARATION

1. Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.
2. 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. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.