| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
November 19 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Carrots; peeled, cut |
|
|
; diagonally into |
|
|
; 1/4-inch-thick |
|
|
; rounds |
| 1 |
c |
Freshly squeezed orange juice |
| 1/4 |
c |
Butter; (1/2 stick) |
| 2 |
tb |
Sugar |
| 1 1/2 |
tb |
Grated peeled fresh ginger |
| 2 |
tb |
Chopped fresh parsley |
INSTRUCTIONS
Place carrots, orange juice, butter, sugar and ginger in large
skillet over medium-high heat. Bring to boil; cover and cook 3
minutes. Uncover and simmer until liquid glazes carrots, about 10
minutes. Season to taste with salt and pepper. Sprinkle with chopped
parsley.
Makes 6 servings.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 853 Calories (kcal); 47g Total Fat; (47% calories from
fat); 9g Protein; 107g Carbohydrate; 124mg Cholesterol; 756mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 16 1/2 Vegetable; 0
Fruit; 9 Fat; 1 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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