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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Lacking orange juice to flavor carrots the way she likes, Sunset reader Carol Hjelte made do, very well, with orange marmalade. Ingredients:
1 pound baby carrots, peeled or scrubbed, or rinsed baby-cut carrots |
1 tablespoon butter or margarine |
1/4 cup orange marmalade |
1 teaspoon ground ginger |
1/8 teaspoon ground nutmeg |
1 tablespoon chopped parsley |
salt and pepper |
Directions:
1. In a 10- to 12-inch frying pan over high heat, combine 3/4 cup water and carrots. Cover, bring to a boil, then reduce heat to medium-high. Shake pan occasionally until carrots are tender when pierced, about 8 minutes. Drain.
2. Return carrots to pan over high heat. Add butter, orange marmalade, ginger, and nutmeg. Stir often until marmalade mixture clings to carrots, 5 to 6 minutes. Sprinkle with parsley, and add salt and pepper to taste.
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