gingered carrots and squash

Directions

Julienne 5 large peeled carrots

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Julienne 3/4 young zuchinni or yellow long squash-must be firm

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Heat large skillet on medium high-when hot add 2TBS olive or oil of your choice, add julienned vegetables, stir until vegetables are coated with oil

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Add two or three TBS molasses or Pure Cane syrup-honey may be substituted. You may also use 2 TBS of white or brown sugar but it leaves something to be desired.

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1 TBS ground ginger or 2 TBS finely chopped fresh ginger. more or less to your taste, I happen to love ginger

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Salt and pepper to taste

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3 TBS butter

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1/4 cup of water

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Toss and cover tightly.

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Reduce heat to medium

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Check after 10 minutes. If water is completely evaporated then vegetables are normally done. If there is still water, let it continue to cook until all water has evaporated.

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When you remove vegetables, scrape pan as well as possible keeping everything in the pan on the vegetables. To insure the pan coming clean I normally add about 2 cups of water to the pan after scrapping and leave it on the stove until I do dishes. DO NOT leave the burner on under the pan

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