Braised and Glazed Carrots With Orange and Ginger - 13g carbs, 3g fiber

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Braised and Glazed Carrots With Orange and Ginger -

13g carbs, 3g fiber

1 pound carrots, trimmed and peeled if necessary, cut

into coins or sticks

2 tablespoons butter, or extra virgin olive oil

Salt and freshly ground black pepper

1 tablespoon minced peeled fresh ginger, or grated

1/3 cup freshly squeezed orange juice

1 teaspoon freshly squeezed lemon juice

Chopped fresh parsley, dill, mint, basil or chervil

leaves for garnish (optional)

 

 

 

 

 

Combine all ingredients except garnish in a saucepan

no more than 6 inches across. Bring to a boil, then

cover and adjust heat so mixture simmers.

 

Cook, more or less undisturbed, until carrots are

tender and liquid is almost gone, 10 to 20 minutes.

Uncover and boil off remaining liquid, then add lemon

juice. Taste and adjust seasoning if necessary. Serve

hot or within an hour or two, garnished with herbs, if

you like.

 

Yield: 4 servings.

 

Author: Mark Bittman / New York Times

Formatted by Chupa Babi; 11.29.07

 

Per serving: 108 calories; 6 g fat (4 g saturated fat;

50 percent calories from fat); 13 g carbohydrates; 16

mg cholesterol; 133 mg sodium; 1 g protein; 3 g fiber.

 

 

AuthorNote: Once you have the hang of the technique,

changing the flavorings is a snap. Try substituting a

mixture of half balsamic vinegar, half water or soy

sauce similarly diluted for the orange juice, adding a

few cloves of peeled garlic with the carrots. Or add a

half cup or so of chopped onions, shallots, scallions

or leeks, or of chopped pitted dates or raisins, dried

currants or even dried tomatoes.

 

You can also mix in other vegetables: Peas, snow peas

or snap peas are all good choices.

 

More options? Use sake for the liquid and finish the

carrots with a mixture of about a tablespoon each of

soy sauce and miso, stirring this into the carrots

just as they're done.

 

Or stir in a mild chile paste -- one made with ancho

chiles would be ideal -- at the end of cooking.

 

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