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Recipes: Glazed carrots with orange and ginger

Last update: October 17, 2007 - 5:44 PM

GLAZED CARROTS WITH ORANGE AND GINGER

Serves 4.

• 1 lb. carrots, trimmed and peeled if necessary, cut into coins or sticks

• 2 tbsp. butter or extra virgin olive oil

• Salt and freshly ground black pepper

• 1 tbsp. minced or grated peeled fresh ginger

• 1/3 c. freshly squeezed orange juice

• 1 tsp. freshly squeezed lemon juice

• Chopped fresh parsley, dill, mint, basil or chervil leaves for garnish, optional

Directions

Combine carrots, butter or olive oil, salt and pepper, ginger and orange juice in a saucepan no more than 6 inches across. 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 to 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 you like.

Nutrition information per serving:

Calories 105 Fat 6 g Sodium 112 mg

Carbohydrates 13 g Saturated fat 4 g Calcium 338 mg

Protein 1 g Cholesterol 15 mg Dietary fiber 3 g

Diabetic exchanges per serving: 2 vegetable, 1 fat.

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