"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Carrots with Gingered Orange Sauce, by Terri De Caro, is from ~ Dinner's Ready The Easy Way ~,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
* 10 medium carrots/1" diagonally sliced * 3 TBSP. brown sugar * 1 TBSP. corn starch * 1/2 tsp. ground ginger * 1/4 tsp. salt * 1 cup orange juice * 1/4 cup butter
*Cook the carrots in salted water 'til tender/crisp & drain.*Combine the sugar,cornstarch,ginger,salt, & juice in a small saucepan & bring to a boil.*Cook for 1 minute or 'til thickened,stir constantly.*Pour over the hot carrots,toss gently & serve.
8 to 12
aabout 15 minutes
You can also use baby carrots cut into thirds on the diagonal.
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