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Glazed Carrots with Orange and Ginger

Page history last edited by PBworks 12 years, 10 months ago

Glazed Carrots with Orange and Ginger

from an article by Mark Bittman, NYT News Service, as seen in The Oregonian



1 lb. carrots, cut into coins or sticks

2 T. butter or extra-virgin olive oil


Freshly ground black pepper

1 T. fresh ginger - peeled and minced or grated

1/3 cup orange juice, freshly squeezed

1 t. lemon juice, freshly squeezed

Garnish - chopped fresh parsley, dill, mint, basil or chervil


In a saucepan no more than 6 inches across, combine carrots, butter or oil, salt and pepper to taste, ginger and orange juice.  Bring to a boil, then cover and adjust heat so mixture simmers.


Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10-20 minutes.  Uncover and boil off remaining liquid, then add lemon juice.  Taste and adjust seasoning if necessary.  Serve hot or within an hour or two, garnished with herbs if desired. 

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