| | Directions | | Peel carrots, cut off tips and tops, and cut whole carrots into 2 or 3 sections. With a large knife on a cutting board, cut each round section in half lengthwise and place "flat side down" in a row on the cutting board. In assembly line fashion, you can go down the cutting board pressing your blade down throughout the carrots as thin as you want. Once prepared, put julienne carrots in a skillet with 1/2 inch of water, and boil or stew for approximately 2 minutes. Drain while hot, and add butter or margarine, ginger, and brown sugar. Cover pan or skillet and shake side to side (popcorn style) until the butter and brown sugar blends and coats each carrot slice thoroughly. Sprinkle dill and toss again and serve. They make a very nice side vegetable, especially with pork, ham, or lamb. Serves 4-6. |
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| Ingredients | | - |  | 1 pound carrots |
| - | | 2 tablespoons butter or margarine |
| - | | 1/2 teaspoon finely ground fresh ginger (or 1/2 teaspoon ground ginger) |
| - | | 1/4 cup brown sugar |
| - | | 1 teaspoon dill |
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