0 Picture
Ingredients
- 2 1/2 pounds medium carrots, peeled, cut on diagonal into 1/4-inch-thick slices
- 2 cups (or more) water
- 1 cup fresh orange juice
- 1/2 cup sugar
- 1/4 cup fresh lime juice
- 2 tablespoons (1/4 stick) butter
- 2 1/2 teaspoons finely grated orange peel
- 2 teaspoons finely grated lime peel
- 1 teaspoon salt
- 1 tablespoon chopped fresh parsley
Details
Servings 8
Adapted from epicurious.com
Preparation
Step 1
Combine carrots and 2 cups water in heavy
large skillet. Add all remaining ingredients
except parsley. If needed, add enough water
to just cover carrots. Bring to boil, stirring
until sugar dissolves. Boil just until carrots
are crisp-tender, stirring occasionally, 8 to
9 minutes. Using slotted spoon, transfer
carrots to medium bowl; cool. Boil cooking
liquid in skillet until slightly reduced, about
5 minutes. Transfer to small bowl. DO AHEAD: Can be made 1 day ahead. Cover carrots and cooking liquid separately; chill.
Bring reserved cooking liquid to boil in
large skillet over medium-high heat. Add
carrots and boil until just tender and liquid is
thickened to light syrup consistency, stirring
occasionally, about 5 minutes. Season with
salt and pepper. Transfer to serving bowl.
Sprinkle with parsley.
Per serving: 148 calories, 3 g fat (2 g saturated), 8 mg cholesterol, 410 mg sodium, 30 g carbohydrates, 4 g fiber, 2 g protein
Nutritional analysis provided by
Nutrition Data
See Nutrition Data's complete analysis of this recipe ›
Review this recipe