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Prep time
5 minutes
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Cook time
10 minutes
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Serves
6 to 81
Author Notes
"Root vegetables are winter standbys on the vegetable table. Though many folks whine when served rutabagas and pout over parsnips, one root vegetable that generally meets with universal approval is carrots. Here, they're simply cooked in a little orange juice with a bit of ginger and freshly ground nutmeg to give them more character."
Excerpted with permissions from A Kwanzaa Keepsake: Celebrating the Holiday with New Traditions and Feasts by Dr. Jessica B. Harris, Simon & Schuster, 1998. —Food52
Ingredients
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1 bunch
carrots (with the green tops, if possible), washed, peeled, and cut into 1/2-inch rounds
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1
thumb-sized piece of fresh ginger, peeled and minced
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1/2 cup
fresh orange juice
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Salt, freshly ground black pepper, and freshly grated nutmeg, to taste
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1 tablespoon
butter
Directions
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Place the carrots in a medium-sized saucepan. Add the ginger and the orange juice. Cover and cook over moderate heat for 10 minutes or until the carrots are fork-tender. Drain the carrots, reserving the cooking liquid, and season them to taste.
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Melt the butter in a small saucepan, add the reserved cooking liquid, and stir until combined. Drizzle the butter and orange juice over the carrots, and serve hot.
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