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Crunchy Orange Carrots

Photo: James Baigrie
Yield Makes 4 to 6 servings

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

Nutrition 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

How to Make It

  1. 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.