Slow Cooked Orange-Seethed Carrots

March 16, 2009

Adapted from Tasty: Get Great Food on the Table Everyday by notable food editor Roy Finamore. This is a wonderful way to cook carrots — the slow-cooking leaves them tender and full of flavor.

Serves 6

1 1/2 lb. carrots, peeled and cut into thin coins
1 c. orange juice
4 Tbls. unsalted butter
Salt and freshly ground pepper
3 Tbls. finely chopped parsley

Put carrots in a wide sauce pan or deep skillet. Add orange juice and butter, season with salt and pepper. Bring to a boil, cover and reduce heat to medium-low. Cook for about 25-30 minutes. The orange juice and butter should have reduced. If not, remove the carrots to a bowl, uncover the pan, and reduce the liquid by boiling. Taste for salt. Stir in parsley and serve.

Note: This type of slow-cooking works well with potatoes and other root vegetables. Also consider using fresh dill, mint or basil instead of parsley as a variation.

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