Anyway, so I was thinking of something fast that could go with the Baked Dover Sole and the Swiss Chard with Raisins and Pine Nuts we had planned. So...
I took 2 'horse' carrots -- the large ones that are sold individually rather than in bags; they seem sweeter-- peeled them and grated them on the large shavings side of the box grater. (Ok, I started out with 3, but after seeing the pile of carrot shavings, I stopped at 2.)
Then I shaved in a peeled, 2" knob of ginger.
Heated some (2-3 tsp) canola oil* in a big steel skillet, dumped in the carrots, and sauted like mad. Eventually I had to add more oil-- it was a LOT of carrot, and finally I finished with some butter. When it was soft to the tooth and the carrots were releasing significant orangeness, I sprinkled a bit of galingale on top, mixed it in, added a touch of salt.
It was amazingly yummy. (I am tempted to try it with balsamic vinegar or orange juice, but it was lovely the way it was.)
*Yes, I know canola oil is GMO. At least there's no uncertainty there.