Cardamom Glazed Carrots

[Guest guest]

Cardamom Glazed Carrots

 

1 tablespoon butter

1 tablespoon olive oil

1 pound spring baby carrots, washed and unpeeled

1/4 teaspoon ground cardamom

1/2 teaspoon sea salt

freshly ground white pepper, to taste

1/4 cup freshly squeezed orange juice

zest of 1/2 orange

1/2 of a fresh lemon

chopped chervil, for garnish (you can sub with

parsley)

 

Heat olive oil in a large pan or skillet over

medium-low heat. Add butter and melt, stirring to

incorporate. Add carrots and cardamom. Toss with salt

and pepper. Increase heat to medium, and add the

orange juice. Cover the pan and cook over medium heat

until carrots are just tender, about 5 minutes.

Remove the lid and bring to a boil, cooking off the

excess liquid. Remove the pan from the heat, add

orange zest and toss. Place in a warmed bowl, sprinkle

with chervil leaves and taste. Add a drizzle of fresh

lemon juice just to brighten the flavors. Serve

immediately.

This recipe also works well with packaged or mature

carrots. First peel them, then proceed as directed.

Serves 4.

 

 

 

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[Guest guest]

This sounds good, I love cardamom. I think this is a keeper

 

Marcia

 

----

 

Mari 84

8/7/2007 6:14:49 AM

swedish-recipes

Cardamom Glazed Carrots

 

Cardamom Glazed Carrots

 

1 tablespoon butter

1 tablespoon olive oil

1 pound spring baby carrots, washed and unpeeled

1/4 teaspoon ground cardamom

1/2 teaspoon sea salt

freshly ground white pepper, to taste

1/4 cup freshly squeezed orange juice

zest of 1/2 orange

1/2 of a fresh lemon

chopped chervil, for garnish (you can sub with

parsley)

 

Heat olive oil in a large pan or skillet over

medium-low heat. Add butter and melt, stirring to

incorporate. Add carrots and cardamom. Toss with salt

and pepper. Increase heat to medium, and add the

orange juice. Cover the pan and cook over medium heat

until carrots are just tender, about 5 minutes.

Remove the lid and bring to a boil, cooking off the

excess liquid. Remove the pan from the heat, add

orange zest and toss. Place in a warmed bowl, sprinkle

with chervil leaves and taste. Add a drizzle of fresh

lemon juice just to brighten the flavors. Serve

immediately.

This recipe also works well with packaged or mature

carrots. First peel them, then proceed as directed.

Serves 4.

 

 

 

___________________________

______

oneSearch: Finally, mobile search

that gives answers, not web links.

http://mobile./mobileweb/onesearch?refer=1ONXIC