Serves 6
Ingredients:
1lb carrots
4 paramount Citrus oranges, divided
1/4 cup honey
2 tablespoons butter
salt and pepper
Peel carrots (I used baby carrots) and slice crosswise into coins. Grate the zest of 2 oranges - peel and cut them into segments. Set aside.
Juice the remaining 2 oranges, to make 3/4 cup of juice. In a large saute pan - combine the carrots and orange juice. Bring to a boil, then lower the heat and simmer until the carrots are fork-tender. Add honey, orange segments, and the grated zest.
Remove from the heat and stir in the cold butter. Season to taste with salt and pepper. Serve immediately.
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