Maple-Tangerine Carrot Coins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The carrots are reminiscent of Hanukkah gelt, money distributed to children during the holiday. Tangerine juice makes the glaze special, but fresh orange juice can also be used. Cooking Light, DECEMBER 2007. carrots, fresh tangerine juice, chicken broth, maple syrup, butter, cinnamon, fresh chives, salt, ground black pepper cvt Ingredients:
8 cups sliced carrots, 1/8-inch-thick (about 1 1/2 pounds) |
1/2 cup fresh tangerine juice (about 2 tangerines) |
1/2 cup chicken broth |
1 tablespoon maple syrup |
1 teaspoon butter |
1/8 teaspoon ground cinnamon |
1 tablespoon chopped fresh chives |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Combine first 6 ingredients in a large nonstick skillet; bring to a boil. Cover, reduce heat, and simmer 2 minutes. Uncover and cook 10 minutes or until liquid almost evaporates, stirring occasionally. Stir in chives, salt, and pepper.
2. Due to a comment about weak flavor, you might want to only use 3/4 pound (4 cups) of peeled carrots instead.
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