Carrots Stewed in Lemon Juice

I have always loved carrots. When I was little I ate too many of them, to the point where I turned orange from the carotene. I often make dishes in which carrots are the main star, but one of my favorites is carrots stewed in lemon juice.

Boy do I love carrots. First, peel the dears.

Cut off the ends and slice them.

It's OK if the slices are big. If you are going to pack them in a lunchbox, however, you should probably cut the bigger slices in half.

The seasonings I use for this are mirin sweet cooking wine (never imitation! I don't like fakes), lemon juice if you don't have actual lemons, ginger (if it's too much trouble to use fresh ginger, it's OK to use a tube), enough water to stew, and spices like cinnamon and nutmeg are optional. Speaking of optional ingredients, coconut butter makes a good surprise addition to the flavor. Feel free to add raisins or cranberries.

Stew on medium heat. It's done when the liquid has boiled off.