Carrots with Ginger
Larry Patten of Fresno, California is always looking for new ways to prepare vegetables, so he was happy to be served some wonderful carrots at a wedding in Bellingham, Washington. The food at the event was handled by Elegant Affairs Catering.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
American
Ginger
Vegetable
Side
Orange
Carrot
Fall
Bon Appétit
- 2 tablespoons chopped fresh parsley
- 2 tablespoons sugar
- 1 cup freshly squeezed orange juice
- 1/4 cup (1/2 stick) butter
- Carbohydrate 23 g(8%)
- Cholesterol 20 mg(7%)
- Fat 8 g(13%)
- Fiber 4 g(18%)
- Protein 2 g(4%)
- Saturated Fat 5 g(25%)
- Sodium 107 mg(4%)
- Calories 166
Preparation Place carrots, orange juice, butter, sugar and ginger in large skillet over medium-high heat. Bring to boil; cover and cook 3 minutes. Uncover and simmer until liquid glazes carrots, about 10 minutes. Season to taste with salt and pepper. Sprinkle with chopped parsley.
Preparation Place carrots, orange juice, butter, sugar and ginger in large skillet over medium-high heat. Bring to boil; cover and cook 3 minutes. Uncover and simmer until liquid glazes carrots, about 10 minutes. Season to taste with salt and pepper. Sprinkle with chopped parsley.
