"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
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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