Thursday, May 31, 2012

Citrus-Glazed Carrots

This is my favorite way to prepare locally grown carrots. The addition of fresh lime juice, fresh orange juice, lime zest and orange zest makes the flavors in this dish sing! 2 ½ lbs medium carrots, peeled and cut on diagonal into ¼ inch thick slices 2 cups or more or water 1 cup freshly squeezed orange juice ½ cup sugar ¼ cup fresh squeezed lime juice 2 tbsp butter 2 ½ tsp finely grated orange zest 2 tsp finely grated lime zest 1 tsp salt 1 tbsp fresh parsley, chopped Combine carrots, 2 cups water in large skillet. Add all remaining ingredients, except parsley. If needed, add enough water to just cover carrots. Bring to a boil, stirring until sugar dissolves. Boil just until carrots are crisp-tender, stirring occasionally, 8-9 minutes. Using slotted spoon, transfer carrots to medium bowl, cool. Boil cooking liquid in skillet until slightly reduced, about 5 minutes.

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