One of my family's favorite vegetables are carrots. I have attempted to grow them for several years but have only been marginally successful due to the rabbits and the deer. Thankfully I am surrounded by farms and they always have a nice variety.
This recipe is from one of my fellow Taste of Home Community Cooks, Sue G. It starts by peeling and slicing the carrots and then boiling them for about 9 minutes.
While they are doing their thing, you put the glaze together. I love how it uses ingredients that I always have on hand, butter, sugar, orange juice and zest, cloves, salt and pepper.
My preferred method of zesting is with a Microplane and I always do the entire fruit even if I need less. Zest freezes well in zip top bags or you can combine it with any extra juice and put it in ice cube trays. Those are great dropped into water or iced tea.
You can use an actual tablespoon and try and measure out what you need for the recipe but I like my OXO mini measuring cup, less hassle.
Citrus Rainbow Carrots
Ingredients
- 2 pounds medium rainbow or regular carrots, diagonally sliced
- 3 tablespoons butter
- 2 tablespoons sugar
- 1-1/2 teaspoons grated orange zest
- 2 tablespoons orange juice
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground cloves
Instructions
- Place carrots and enough water to cover in a large saucepan; bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain; return to pan.
- Add remaining ingredients. Cook over medium-high heat until carrots are glazed, 2-3 minutes, stirring occasionally.
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