Tuesday, January 25, 2011

Gingered Carrots

**Originally posted in 2006 on my old cooking blog. We still love these!

This is my favorite way to make and eat cooked carrots. This recipe is from The What Would Jesus Eat Cookbook. I don't use quite as much sugar as called for in the recipe and generally, I just make this to taste. It's a great side to almost any meat.

6 medium carrots, sliced
1 tablespoon sugar
1 teaspoon cornstarch
1/8 teaspoon nutmeg
1/4 teaspoon ginger
1/4 cup orange juice

Steam the carrots until tender-crisp; drain. Combine the sugar, cornstarch, nutmeg, and ginger in a separate saucepan; whisk in the orange juice. Simmer, covered, until thickened. Uncover, and cook for 1 minute longer, stirring constantly. Remove from heat.
Place carrots in a serving dish and drizzle with the orange juice mixture, stirring to coat evenly. Let stand, covered, for 4-5 minutes before serving. Makes 6 servings.

1 comment:

*carrie* said...

These sound yummy--thanks for the link! I am going to try these tonight. Eric's allergic to citrus, so I'll probably decrease the OJ a bit. I usually half the amount of lemon/lime juice in recipes but don't omit it, and it's seemed to be fine for him.