Ginger-orange sauce for cooked carrots

For a small side of cooked carrots, warm two tablespoons of orange juice with a teaspoon of butter or olive oil and a small pinch of grated ginger. Toss the cooked carrots through the mixture and taste before adding more ginger.

Keep the heat gentle and watch the pan; a small quantity of juice can reduce quickly. Add a splash of water if it becomes too concentrated before the carrots are coated.

This is a finishing sauce, so start with carrots that are already cooked to your liking. That separates the two jobs and makes the result easier to control. A little chopped parsley is optional. The orange should support the carrots rather than leave them sitting in a sweet pool.