Wednesday, December 29, 2010

217. Orange Carrots Julienne, Carrots to Love

A cooking class I once taught  was all about vegetables. Preparing for the class reinforced what I already knew...where vegetables are concerned, less is more...less cooking, that is. Many people tend to overcook vegetables and end up with rather tasteless and certainly vitamin-compromised dishes.

Unfortunately, there is a fine line between underdone and overcooked vegetables. It helps, however, to have a good recipe, great ingredients and an accurate timer. With these tools, even a beginner can turn out wonderful food the first time and every time.

While a healthy lifestyle dictates that fresh fruits and vegetables are to be consumed regularly, many people do not eat certain vegetables because they didn't like them when they were growing up. On the off chance that carrots are on your don't-like list, Orange Carrots Julienne, a recipe from my vegetable class, might just make you a carrot lover. The slightly sweet orange flavor combined with thinly cut carrots is a winning combination. If you already love carrots, this recipe will be a tantalizing bonus.


Orange Carrots Julienne




1 1/2 lbs fresh carrots
1/3 C brown sugar, packed
1/2 tsp salt
1/ tsp grated orange peel
2 T butter

Julienne carrots and simmer them in 1-inch salted water until tender crisp. In a large skillet, cook and stir brown sugar, salt, orange peel and butter until bubbly. Add carrots and cook over low heat. Stir occasionally for 5 minutes. Serve immediately.

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