vegetable - carrots, orange juice
t=teaspoon T=tablespoon + -=more or less
These recipes are for your personal use only and may not be added in any form to archives or other works.
Carrots in Orange Juice
A very simple recipe, the orange juice brings out the best in carrots.
per person:
2 medium carrots or 4 small (large carrots are better for stews etc.)
orange juice
butter
salt
Scrape the carrots clean. Cut in thin slices diagonally and place in a small pan. Add a little butter and enough orange juice to almost cover the carrots. Allow to cook covered until almost done, then uncover to allow the juice to reduce and the carrots to finish cooking until tender. Salt and sprinkle with chopped parsley, fresh cilantro or mint.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
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The Epicurean Table © 1999-2002 Patricia Conant