Wednesday, May 04, 2005

Orange-Glazed Shredded Carrots

Orange-Glazed Shredded Carrots (Adapted from EatingWell)

1/2 cup fresh squeezed orange juice
1/2 cup chicken broth
1 1/2 teaspoons cornstarch
2 teaspoons extra-virgin olive oil
20 ounces julienne-cut carrots
1 teaspoon butter
1/4 teaspoon salt

In a small bowl, whisk together orange juice, broth and cornstarch.

In a large skillet, heat oil over medium-high. Stir in carrots and cook until slightly softened, about 3 minutes. Add the orange juice mixture into the skillet and stir in the butter and salt. Cover and cook until the butter melts and the carrots are tender, stirring occasionally - about 4 to 6 minutes.

Makes 3-4 servings.

Just found the recipe? Click here to see where we talked about it!

No comments:

Post a Comment

Post a Comment