Watch the orange glaze carefully once you turn up the heat. It can quickly burn and make the carrots bitter.
ingredients
serves 4
1 tablespoon slightly salted butter
3/4 cup orange juice
2 teaspoons peeled and grated root ginger, or 1/4 level teaspoon ground ginger
Thinly pared rind of 1/4 of an orange
1 pound carrots, peeled and cut into long fingers
1 level tablespoon chopped fresh parsley
method
1. Melt the butter in a saucepan, stir in the orange juice, ginger, orange rind and carrots, and bring to the boil.
2. Reduce the heat, cover and simmer for 10 minutes, or until the carrots are cooked but still slightly firm. Take out the orange rind, turn up the heat and boil, uncovered, until the liquid has reduced to a syrupy glaze.
3. Turn the carrots into a heated serving dish and sprinkle with the parsley.
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