Glazed Root Vegetables: (In this case either carrots or sweet potatoes—we need some color on that plate.) Root vegetables are always available. This version uses a touch of brown sugar to add sweetness and a scraping of fresh ginger to provide a kick in the pants. (That was truer than her readers would ever know, she thought.) 1 lb of either sweet potatoes or carrots—peeled and cut into small moon shaped pieces. 2 TBL butter About an inch of peeled fresh ginger, grated with a microplane grater. 1 cup of either orange juice or apple juice 1 cup of chicken stock Bring the liquids to a boil in a pot with a tight fitting lid. Dump your veggies in. Cook until tender with the lid on. When just fork tender—use a slotted spoon to remove the half moons. Allow the liquid to boil down until it’s about 1/2 cup. Add butter, brown sugar and ginger. Return vegetables to pot and stir to coat with glaze. It’s better if this isn’t done ahead of time. The texture suffers. This dish is all about balance—sweet and spicy—familiar and unusual. Absolutely worth the effort.