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Peel and slice a pound of carrots. Transfer carrots to a large saucepan and cover with water. Bring to a simmer over medium heat and add salt. Reduce the heat and cook uncovered - until tender - about 5 minutes. Drain the water and return the carrots to the same pan. Add butter, minced ginger root and brown sugar. Increase the heat to medium and cook stirring for 2 to 3 minutes. Add dates and cook until warmed though. Season with salt and pepper.
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