Glazed carrots are the perfect side dish to serve with meat, poultry or fish. They are tasty and colorful, and when rightly cooked, they are even crunchy.
Carrots and ginger go wonderful together, as you can see in this creamy carrot soup or in this perfumed Swedish carrot soup.
By simmering baby carrots (or cut regular carrots) with some butter, orange juice, brown sugar and fresh ginger, you create a glossy, shiny glaze that makes them irresistible.
The acidity provided by the orange and lemon juices contrast with the sweetness of the baby carrots and brown sugar.
Glazed Baby Carrots with Orange Juice, Brown Sugar and Ginger | Ingredients for 4 portions
1 pound of baby carrots
2 tbs. of butter
2 tbs. of brown sugar
1/3 cup of freshly squeezed orange juice
1 tbs.of grated peeled fresh ginger
Coarse sea salt
Freshly grated white pepper
1 tsp. of freshly squeezed lemon juice
Chopped fresh parsley for garnish
In a small saucepan combine all ingredients but lemon juice and parsley. Bring to boil uncover over medium heat, then cover and reduce the heat so the carrots simmer for 12 to 15 minutes until tender but not overcooked. Add the lemon juice and combine. Garnish with parsley.
To print the recipe click here.
Etiquetas: carrots, ginger, side dish, vegetables