“A special occasion diabetic dish, as carrots and oranges are high in sugar. A great substitution for holiday sweet potatoes! From "Diabetes Cooking fo Everyone", by Carol Gelles. Exchanges: 1 3/4 vegetable, 1/4 fat.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 14 cup orange juice
  • 1 tablespoon dry sherry
  • 1 tablespoon honey
  • 2 teaspoons honey mustard
  • 1 teaspoon grated orange rind
  • 1 tablespoon vegetable oil
  • 2 cups julienned carrots
  • 2 cups julienned turnips (or rutabaga)
  • 1 tablespoon minced fresh ginger
  • salt

Directions

  1. In a small bowl, whisk together everything from orange juice to orange rind.
  2. In a large nonstick skillet, heat the oilover medium-high heat. Add the vegetables and ginger and cook, stirring, until vegetables are tender-crisp, about 3 minutes. Stir in the orange mixture and cook, stirring, until vegetables are glazed. Season to taste.

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