You remember theColossal Carrotin the scurvy correct corner of this picture ? Well , I harvested its twin the next Clarence Shepard Day Jr. !
That jumbo yellow cultivated carrot did not want to leave the ground , and when I finally dig it up with a trowel , it was the size of my forearm ! Between that and the Colossal Carrot , I had a whole pound ’s Charles Frederick Worth of Daucus carota sativa and an idea work in my brain for a dish that would cast it all down .
It voice rather fancy , but this astonishingly simple recipe can be whipped up as a weeknight side dish and pairs scrumptiously with Swedish meatballs and creamy mashed potatoes . It ’s a gourmet take on plain ol’ sauteed carrots , and the recipe is deserving filing aside for the holidays , too .
Glazed Orange-Cardamom Carrots
arrive at 6 helping
component
1 1/2 pounds of carrots1/4 cup butter1 tablespoon sugar1 teaspoonful ground cardamom1 teaspoonful orange zestJuice from 1 orangeGround black pepper to try
Making Your Orange-Cardamom Carrots
Cut your carrots into matchsticks about 1/4 column inch thick and 2 inches long ( or use infant carrots whole ) . If you may get your hands on some multi - coloured carrots , it ’ll really make your sweetheart pappa !
In a large saucepan , melt the butter over intermediate passion . Stir in the sugar , cardamon and orange zest , and let the flavors infuse the sauce for a few mo .
Turn the warmth up to medium - gamy and add the carrot , stirring to surface all the Daucus carota sativa marijuana cigarette equally with sauce . Cook until crisp - tender , about 15 minutes .
Pour in the orange juice and simmer uncover until most of the succus has vaporise .
tot freshly ground black capsicum pepper plant to savour , stir , and serve !
Instructions
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