Carrots on the side

bunch of carrots
butter
fresh turmeric
ground ginger
ground coriander
fresh dill

Slice carrots on bias into rounds. In a saute pan, sweat the turmeric in butter. Add the dry spices. Toss in the carrots and add a big splash of water. Cover the pan and steam for 5 minutes until al dente. Use slotted spoon to move carrots to serving dish. Boil down the juice to a couple tablespoons. To serve, reheat the juice with a lump of butter, stir in the carrots and cover again until just hot through. Add the chopped dill at the last moment.