gbcooks's Notes:
Expand2 cups organic baby carrots Ask a question about this ingredient
2 cups thinly sliced onions Ask a question about this ingredient
1 tablespoon unsalted butter Ask a question about this ingredient
2 tablespoons orange marmalade Ask a question about this ingredient
1 tablespoon orange zest Ask a question about this ingredient
2 tablespoons orange juice Ask a question about this ingredient
1 tablespoon freshly grated ginger Ask a question about this ingredient
2 dashes freshly grated nutmeg Ask a question about this ingredient
Cook carrots in boiling water for 6 to 8 minutes
Ask a question about this stepSaute onions in butter for 2 minutes (use low heat so onions do not brown)
Ask a question about this stepAdd carrots, marmalade, zest, and orange juice to onions
Ask a question about this stepLower heat and stir to combine
Ask a question about this stepAdd ginger and nutmeg
Ask a question about this stepCover to simmer for about 5 minutes
Ask a question about this stepSprinkle with pepper and parsley when ready to serve
Ask a question about this step
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
sounds great!