Sesame Carrots

Total time: 25 minutes
   Carrots are the workhorse of the vegetable world, at least in my kitchen.  But that's no reason why they can't be interesting.

 Ingredients:

• 2 - 3 medium carrots
• 1/4 tsp powdered ginger
• 1 clove garlic
• 1/2 tsp sesame oil
• 1 tsp soy sauce
• 1/4 cup (2oz, 60ml) chicken stock
• 1 tsp toasted sesame seeds

 Instructions:

• Peel carrots and roll-cut: cut the end off of the carrot at an angle, roll carrot 1/4 turn and cut next piece about 3/4 inch away at an angle, roll 1/4 and cut next piece, etc.  This gives you interesting looking pieces with lots of surface. 
• Mince garlic. 
• Heat sesame oil in a small nonstick skillet over medium heat. 
• Add garlic and sauté briefly - 30 seconds, or so. 
• Add carrots, ginger, soy sauce and chicken stock, cover and simmer over low heat until carrots are tender, 12 - 15 minutes. 
• Remove cover, increase heat and cook off any remaining liquid. 
• Sprinkle with sesame seeds and serve.
• To toast sesame seeds:  Put them into a dry, nonstick skillet over medium heat.  Toss or stir them about in the pan until lightly golden, about 5 minutes.