Monday, November 19, 2012


1 onion, chopped
2 tsp canola oil
1 tsp fresh minced gingerroot
6 large carrots, cleaned & sliced
2/3 cup fresh squeezed orange juice
1 tbsp butter
2 tsp honey
1 tsp grated oranze peel
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/4 cup chopped walnuts or pecans, toasted
1 tbsp minced fresh parsley for garnish, if desired

Heat the canola oil in a large nonstick skillet, saute the onion until tender.  Add the ginger and cook for 1 or 2 minutes.  Stir in the carrots, orange juice, butter, honey, orange peel, salt and pepper.  Bring to a boil, reduce heat to simmer, cover and cook about 15 minutes or until the carrots are tender.  Stir in the walnuts; sprinkle with the parsley before serving, if desired.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.