Carrots with Orange and Ginger Sauce
Sunnyside Cook
Carrot coins glazed with a sauce of fresh orange juice and grated ginger bring a fresh note to the table.
Ingredients
- 2 pounds carrots peeled, and cut diagonally into 1/4-inch coins
- 1 cup freshly squeezed orange juice
- 3 tablespoons unsalted butter
- 1 tablespoon sugar
- 1 1/2 tablespoons grated peeled fresh ginger (I used a microplane for grating)
- Salt and freshly ground pepper
- 2 tablespoons minced fresh parsley leaves
Instructions
- Bring orange juice, butter, sugar, and ginger to a boil in a large skillet over medium-high heat. Add carrots and return to a boil.
- Cover the skillet and cook for 3 minutes.
- Uncover the skillet and lower the heat to simmer. Cook for 10-15 minutes, until the liquid creates a glaze on the carrots, stirring occasionally to coat the carrots and move them around.
- Season to taste with salt and freshly ground pepper.
- Garnish with minced parsley and serve.
Notes
Can be made three days ahead of time. Remove the carrots from heat after seasoning with salt and pepper. (Do not garnish with parsley.) Cool and place in a covered container and refrigerate. Rewarm when ready to serve, and sprinkle with parsley.
Adapted from a recipe by Elegant Affairs Catering, formerly in Bellingham, Washington, and published in Bon Appétit (November 1999)