Maple- and Orange-Glazed Carrots
This past Thanksgiving, I had some children I was
warned ‘don’t eat anything but chicken fingers, let alone vegetables.’ This dish
was my attempt to use the multiple-colored carrots and maple syrup to eat more
than just 1 bite. It worked; well, kind
of. The 13 year old boy loved them and
ate them all, and additional win was my boyfriend’s mother stating week’s later
that it was still her favorite dish.
Try using color to vary typical dishes. It makes food
fun!
1 orange, juiced
4 tablespoons pure maple syrup
2 tablespoons (1/4 stick) butter
1/2 teaspoon orange peel, zested
2 1/2 pounds large carrots,
peeled, cut on diagonals (about 6 cups)
Chopped fresh parsley (optional)
Directions:
Combine first
orange juice, maple syrup, butter, lemon juice, and orange zest in heavy large
skillet over medium-high heat.
Boil until
sauce thickens and coats spoon thickly and is reduced to 2/3 cup, whisking
occasionally, about 8 minutes.
Steam carrots until
just crisp-tender, about 7 minutes. Mix carrots and cayenne pepper into sauce.
(Can be made 1 day ahead. Cover and chill.)
Simmer carrots
in sauce over medium heat until heated through and sauce reduces to thick
glaze, stirring occasionally, about 5 minutes.
Season with
salt and pepper. Transfer to bowl. Squeeze juice from remaining orange.
Sprinkle with
chopped parsley.
Seen in the middle with the Thanksgiving Dinner. |
Original
Recipe: http://www.epicurious.com/recipes/food/views/Maple-and-Tangerine-Glazed-Carrots-107305
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