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Description Edit

Ingredients Edit

Directions Edit

1. Combine lemon juice, brown sugar, both gingers and oil with 3 tablespoons water. Stir well to blend, dissolve Sugar and moisten crystallized ginger.


2. Put beets, carrots and shallots in slow cooker, and pour on lemon-ginger mixture, stirring to coat. Season with salt and pepper.


3. Cover, and cook on low until vege-tables are soft, 6 to 8 hours. To serve, sprinkle with chopped toasted walnuts.

OVEN METHOD: Prepare lemon-ginger mixture as directed. Preheat oven to 375F. Place beets, carrots and shallots in ovenproof dish; pour on lemon-ginger mixture, stirring to coat. Season with salt and pepper. Cover, and bake until vegetables are tender, 1 to 1 1/2 hours. When ready to serve, sprinkle with chopped toasted walnuts.

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