Quick-Glazed Carrots With Orange and Ginger
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
1 pound
- Serves:
- 4
ingredients
- 1 lb carrot, cut
- 2 tablespoons butter or 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon juice (optional)
- chopped herbs for garnish such as parsley, dill, mint, basil, chervil leaves (optional)
- 1 tablespoon minced ginger or 1 tablespoon grated peeled fresh ginger
- 1 teaspoon orange zest or 1 teaspoon lemon zest
- 1⁄3 cup orange juice
directions
- Combine all the ingredients except the garnish and zest in a saucepan no more than 6 inches across. Bring to a boil, then cover and adjust the heat so the mixture simmers.
- Cook, more or less undisturbed, until the carrots are tender and the liquid is pretty much gone, 10 to 20 minutes. Uncover and boil off the remaining liquid, then add the lemon juice if you're using it. Taste and adjust the seasoning; serve hot, or within an hour or two, garnished with the herb and zest if you like.
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RECIPE SUBMITTED BY
<p>I'm a science teacher who likes experimenting with a variety of recipes and ingredients. I'm a vegetarian (since 11/2003) and my sister is vegan, so many of my recipes reflect this.</p>