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Found on cooking.nytimes.com
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When carrots are cooked, it’s often a sad affair. They are boiled to death and presented almost as an apology. Yet when they’re treated with the respect they deserve, even ordinary supermarket carrots can be among the most reliable and enjoyable of vegetables, especially from fall through spring. This braise-and-glaze technique can be varied at will and can also be used with other roots, like beets, turnips and radishes. Once you have the hang of the technique, changing the flavorings is a snap. Try substituting a mixture of half balsamic vinegar, half water or soy sauce similarly diluted for the orange juice, adding a few cloves of peeled garlic with the carrots. Or add a half cup or so of chopped onions, shallots, scallions or leeks, or of chopped pitted dates or raisins, dried currants or even dried tomatoes. Featured in: Glazed Carrots With Orange And Ginger.
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| Title: | Glazed Carrots with Orange and Ginger Recipe |
| Descrition: | When carrots are cooked, it’s often a sad affair They are boiled to death and presented almost as an apology Yet when they’re treated with the respect they deserve, even ordinary supermarket carrots can be among the most reliable and enjoyable of vegetables, especially from fall through spring |
Glazed Carrots with Orange and Ginger
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Found on cooking.nytimes.com
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Glazed Carrots with Orange and Ginger Recipe
When carrots are cooked, it’s often a sad affair They are boiled to death and presented almost as an apology Yet when they’re treated with the respect they deserve, even ordinary supermarket carrots can be among the most reliable and enjoyable of vegetables, especially from fall through spring
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