GINGERED CARROTS AND SQUASH

Directions

• Julienne 5 large peeled carrots
• Julienne 3/4 young zuchinni or yellow long squash-must be firm
• 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
• 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.
• 1 TBS ground ginger or 2 TBS finely chopped fresh ginger. more or less to your taste, I happen to love ginger
• Salt and pepper to taste
• 3 TBS butter
• 1/4 cup of water
• Toss and cover tightly.
• Reduce heat to medium
• 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.
• 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