Crunchy Orange Carrots

Crunchy Orange Carrots Recipe
Photo: James Baigrie

Recipe from

Nutritional Information

Calories 116
Caloriesfromfat 39 %
Fat 5 g
Satfat 1 g
Cholesterol 0 mg
Sodium 707 mg
Carbohydrate 14 g
Fiber 3 g
Sugars 8 g
Protein 1 g

Ingredients

Zest from 1/2 orange, peeled into wide strips
Juice from 1 orange (about 1/2 cup)
1 1/2 pounds carrots, cut on the diagonal into 1/2-inch pieces
1/2 cup dry white wine
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1/4 teaspoon black pepper

Preparation

In a medium saucepan, combine the zest, juice, carrots, wine, oil, cumin, salt, and enough water to cover (about 3/4 cup). Bring to a boil. Reduce heat and simmer until almost tender but still slightly crisp in the center, 3 to 4 minutes. Transfer the carrots and the cooking liquid to a bowl. Season with the pepper. Cover and refrigerate until chilled through, about 40 minutes. Drain all but 1/2 cup of the cooking liquid before serving.

Note:

Sara Quessenberry,

June 2006
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