 |
Prep Time: 5 Minutes Cook Time: 23 Minutes |
Ready In: 28 Minutes Servings: 4 |
|
Here's another vegetable recipe that was found in The Thanksgiving Cookbook, 1991. Ingredients:
1 1/2 tablespoons unsalted butter |
1/4 cup orange juice |
2 1/2 tablespoons honey |
1 tablespoon triple sec |
1 teaspoon orange zest, minced |
1 pinch ground nutmeg |
6 -7 medium carrots, cut into 1/2-inch slices (about 3 cups) |
Directions:
1. In a skillet, over medium-high heat, melt the butter, then stir in OJ, honey, Triple Sec, orange zest & nutmeg.
2. Add sliced carrots & stir well, before reducing heat to low.
3. Cover & simmer for 10 minutes, then uncover & continue to cook over low heat, about 10 minutes more, stirring occasionally, until carrots are tender & cooking liquid has thickened into a glaze.
|
|