Orangegingercarrots Recipes

ORANGE GINGER CARROTS

Steps:

• Slice each baby carrot into 2 or 3 pieces, then place in a 1 quart casserole dish with 1/4 cup water; cover and cook on high power 10 minutes or until tender.
• While carrots are cooking, combine sugar, cornstarch, nutmeg and ginger in a small saucepan; add orange juice.
• Cook over medium heat, stirring constantly, until sauce thickens.
• Cook 1 minute, then remove from heat and stir in butter.
• If there is any water left in the carrots, pour it off, then pour sauce over carrots, tossing to coat evenly.
• Cover and let stand 4 to 5 minutes before serving.

ORANGE AND GINGER GLAZED CARROTS

Steps:

• Peel carrots, cut diagonally into 1/4 inch thick rounds.
• Place carrots, orange juice, butter, sugar, and ginger in large skillet or saucepan.
• Bring to a boil over medium high heat, cover and cook 3 minutes.
• Uncover and simmer until liquid glazes carrots, approx.
• 10-15 minutes.
• Season to taste with salt and black pepper.
• Sprinkle with chopped parsley.

CARROTS A LA ORANGE

Steps:

• Bring a pot of lightly salted water to a boil in a saucepan and cook carrots in the boiling water until just tender, about 15 minutes. Drain. Transfer carrots to a serving dish and keep warm.
• Whisk sugar, cornstarch, salt, and ginger in a saucepan until thoroughly combined; turn heat to medium and whisk in orange juice. Bring to a simmer, whisking constantly, and cook until sauce is smooth and thickened, about 3 minutes; stir in butter. Pour sauce over carrots, stir to coat, and serve.

GLAZED CARROTS WITH ORANGE AND GINGER

Steps:

• Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.
• 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.

ORANGE-HONEY GLAZED CARROTS

Steps:

• Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
• Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.

INSTANT POT® ORANGE-GINGER CARROTS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and allow to melt. Mix orange juice, honey, ginger, and salt into the butter. Add carrots and stir to coat.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function; cook over high heat to thicken the liquid, 3 to 5 minutes.

ORANGE-GINGER CARROTS WITH BOURBON

Steps:

• In a pot of water, bring carrots to a boil and cook for approximately 5 minutes, or until tender to the touch of a fork. Drain off water.
• In a saute pan, over medium-high heat, add butter and sugar. Stir for approximately 3 minutes, or until sugar begins to brown. Add orange juice, ginger and carrots. Simmer for approximately 5 minutes, or until liquids thicken and becomes a glaze.
• Add salt and bourbon and simmer for 1 more minute. Serve immediately.