by Pastry Ninja
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Photo by Pastry Ninja
Pastry Ninja's Notes:
Expand12 Medium Carrots Ask a question about this ingredient
1/3 cup Minced Fresh Ginger Ask a question about this ingredient
1/4 cup Wildflower Honey Ask a question about this ingredient
2 tablespoons Unsalted Butter Ask a question about this ingredient
2/3 - 1 cups Frozen Concentrated Orange Juice Ask a question about this ingredient
Skin your ginger root and mince it. You will want pieces about the size of large grains of rice. Skin your carrots and cut them into quarters, length-wise so you have long quarter slivers. Cut your slivers into half lengths and set aside.
Ask a question about this stepIn a medium sauce pan pan over medium heat, melt butter then add your minced ginger and honey. Cook this mixture until it just begins to darken slightly.
Ask a question about this stepNext add your FCOJ and simmer over medium heat until the flavors meld and the mixture just begins to thicken (about 3 minutes) If you like, you can add a small handful of whole cloves here for a nice seasonal flavor.
Ask a question about this stepAdd your slivered carrots and toss to coat evenly. simmer, stirring occasionally for about 5 minutes until the carrots just begin to soften slightly.
Ask a question about this stepRemove carrots and strain of excess liquid. Serve hot! This recipe is an excellent side for many different occasions! It even makes for a nice change if your not in the mood for cranberries at your holiday feast!
Ask a question about this stepENJOY!
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Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
Sounds lovely. Great photo too!