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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Carrot, Orange and Poppy Seed Bake (Stephanie Bramwell Butterfield) Recipe

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This recipe for Carrot, Orange and Poppy Seed Bake (Stephanie Bramwell Butterfield) is from The Judy Allen Skidmore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 pounds carrots, cut into thin strips
1 leek, sliced
1 1/4 cups fresh orange juice
2 Tblsp. honey
1 garlic clove, crushed
1 tsp. pumpkin pie spice
2 tsp. chopped thyme
1 Tblsp. poppy seeds
salt and pepper
fresh thyme sprigs and orange rind, to garnish

Variation: Use 2 tsp. cumin instead of pumpkin pie spice and omit the thyme.
Directions:
Directions:
Cook the carrots and leek in a large saucepan of boiling lightly salted water for 5-6 minutes. Drain well and transfer to a shallow ovenproof dish.

Mix together the orange juice, honey, garlic, pumpkin pie spice, and thyme and pour the mixture over the vegetables. Add salt and pepper to taste.

Cover the ovenproof dish and cook in preheated oven at 350 degrees for 30 minutes, or until the vegetables are tender.

Remove the lid and sprinkle with poppy seeds. Garnish with fresh thyme sprigs and orange rind and serve.
Personal Notes:
Personal Notes:
I used the cumin variation and it was very good!

 

 

 

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