Citrus-Glazed Carrots
Adapted from Bon Appetit Magazine, November 2008 issue8 servings
Orange and lime juices give bright flavor to these buttery carrots.
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
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. (Note, you can do this one day in advance if you’d like. 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.
Revision 1. Last edited Tue 23 Nov 2010 8:02pm by DonnaSavastio