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Sweat and savory, this recipe from Stephanie Smith of Hometown Ace Hardware's Changing Tides Gift for Gingered Carrots begs to accompany a roasted chicken breast or seared salmon. Whether you grow your own, or pick up a bundle from the supermarket, carrots offer a harmonious balance of sweetness and texture to dress up any meal.
Simmered in a sugary glaze, these carrots get a lift from the bright tones of citrus found in the fresh squeezed caracara orange juice. The red-fleshed caracara orange from California, like most citrus fruits, tend to hit their peak in mid to late February and can be typically be found at your local grocery stores. If your local grocery store doesn't carry caracara oranges, try substituting with freshly squeezed blood oranges instead.
With its vibrant colors and its bite of freshly grated ginger, this recipe for Gingered Carrots is a friendly reminder that spring is just around the corner.
5-7 carrots, chopped
1/4 cup butter, melted
1 cup caracara orange juice, or your favorite orange juice
2 tablespoons sugar
1-2 tablespoons ginger, freshly grated
Pinch of parsley to garnish
1. Chop the carrots into 1/4 inch pieces (this will greatly reduce the overall cooking time). Add them to a large pan over low heat.
2. One by one, add each of the remaining ingredients to the pan stirring as each new ingredient is added.
3. Bring the pan up to medium heat and cover. Allow the ingredients to simmer for about 10 minutes.
4. Uncover the pan and all leave on medium heat. A thick glaze will begin to develop as the orange juice and sugar begin to reduce. Remove from heat once this glaze develops.
5. Serve hot and garnish with some fresh parsley.
Recipe courtesy of Stephanie Smith, 2013.
Stephanie grew up in Connecticut as a latch key kid of two full time working parents. When she got home from school she would do experiments in the kitchen with whatever ingredients she could re