carrot with pine nuts

[Guest guest]

and a hint of orange

 

 

* Exported from MasterCook *

 

Carrots with Pine Nuts

 

Recipe By :Bridget Jones

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons extra-virgin olive oil

2 tablespoons pine nuts

1 pound carrots -- 2-inch long thin strips

salt and pepper

pinch sugar

1 orange -- juiced

4 large fresh tarragon sprigs -- chopped

(discard tough stems)

 

Heat the olive oil in a large saucepan. Add the pine nuts and cook until they

are lightly browned. Add the carrots, seasoning, a pinch sugar, and the orange

juice. Bring to the boil, then cook, stirring, for 5 minutes or until the

carrots are tender, but not soft. Stir in the tarragon and serve immediately.

 

See http://www.bridgetaboutfood.co.uk/cv.html for a list of publications by

Bridget Jones (a food writer who lives in the UK).

 

Description:

" Orange juice, tarragon and pinenuts "

Source:

" Farmers' Market Guide to Vegetables "

Copyright:

" 2001 ISBN 1570716196 "

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Per Serving (excluding unknown items): 95 Calories; 6g Fat (54.7% calories from

fat); 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 24mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1

Fat.

 

NOTES : A simple way of preparing carrots as a side dish. Makes a staple

ingredient into something special

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

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