Orange and Ginger Carrots
Serves 4
Peel the carrots and slice them about 1 inch thick, at a slight angle.
Bring 1 inch of slightly salted water to a boil and add carrots. Cook, covered for about 10-15 minutes, until carrots are crisp-tender. Drain.
In a small bowl combine the sugar, cornstarch, salt, ginger and orange juice. Pour the mixture over the drained carrots and cook over low heat for 3 minutes.
Remove from heat, add butter and gently toss. Sprinkle with chives and serve.
- 8 medium carrots, about one pound
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- ¼ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ cup orange juice
- 1 tablespoon butter
- Chopped chives for garnish
Directions:
Peel the carrots and slice them about 1 inch thick, at a slight angle.
Bring 1 inch of slightly salted water to a boil and add carrots. Cook, covered for about 10-15 minutes, until carrots are crisp-tender. Drain.
In a small bowl combine the sugar, cornstarch, salt, ginger and orange juice. Pour the mixture over the drained carrots and cook over low heat for 3 minutes.
Remove from heat, add butter and gently toss. Sprinkle with chives and serve.
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