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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Carrots really lend themselves to the fresh tangy taste of orange juice, and this recipe couldn't be simpler to prepare. Ingredients:
1 tablespoon butter |
1 lb carrot, sliced 1/4-inch thick on the diagnol |
1 cup water (or enough to cover by one inch) |
1/4 cup orange juice concentrate, thawed |
2 tablespoons snipped chives |
1 /. to 1/2 teaspoon salt, to taste |
1/4 teaspoon pepper |
Directions:
1. Place water and carrots into a saucepan. Heat to boiling, cover pan, and simmer on medium for about 7-8 minutes, or until carrots are tender-crisp. Drain carrots and transfer to a nonstick skillet.
2. Heat the butter on medium heat for one minute. Add the carrots and cook 2 minutes, stirring occasionally. Add the thawed orange juice concentrate, salt and pepper. Cook 1 to 2 minutes or until tender. Toss with the chives. Serve.
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