1 pound tiny whole carrots
3 medium leeks (12 ounces), sliced 1/2-inch thick (1 cup)
1 cup unsweetened pineapple juice
2 teaspoons cornstarch
1/2 teaspoon grated fresh ginger
or 1/8 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
Plain yogurt (optional)
To trim carrots, leave 1 to 2 inches of stem; it is not necessary to peel them. In a medium saucepan cook carrots, covered, in a small amount of boiling water for 5 minutes. Add sliced leeks; cook about 5 minutes more or until carrots are crisp-tender. Drain and set aside.
For glaze, in the same saucepan combine juice, cornstarch, gingerroot or ground ginger, salt, and nutmeg. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in vegetables; heat through. Garnish each serving with a dollop of plain yogurt, if desired.
Makes 4 servings.