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"nancree" > wrote in message
> Does anyone have an old "I Hate to Cook Book" by Peg Bracken? It has a
> recipe for carrots lightly sauteed in, I think, brown sugar and butter
> and?? "cooked until well-acquainted" ??
> Nancree

I just braise in orange juice when reduced and the carrot are tender add a
little butter to give the sauce some gloss.

Here is a recipe that is a bit more complex from Whole Foods,


Orange-Glazed Carrots
Serves 4
How little it takes-honey, orange and lemon juices, a dab of butter and
hints of spice-to transform carrots from the ordinary to the extraordinary.
4 cups diagonally sliced carrots
2 TB Whole Foods Organic Orange Blossom Honey
1 TB fresh lemon juice
1 TB frozen orange juice concentrate
2 tsp unsalted butter
1/4 tsp grated orange zest
1/4 tsp pepper
1/8 tsp salt
large pinch of cinnamon
large pinch of nutmeg
Prep Time: 25 minutes
In large covered skillet, bring 1" of water to a boil over high heat. Add
carrots and return to a boil, cover and cook, stirring occasionally, until
carrots are tender, 5 to 6 minutes. Reserving 1 TB of cooking liquid, drain
carrots in a colander.
Wipe skillet dry. Add reserved cooking liquid, honey, lemon juice, orange
juice concentrate, butter, orange zest, pepper, salt, cinnamon and nutmeg,
and place over medium heat. Cook mixture, stirring, until heated through.