Prep 15 mins
Cook 30 mins
I got this recipe from a military community cookbook called "Dreadnought Delights." It is very easy to throw together and is nicer than just ho-hum buttered carrots. This is a very different way to serve carrots - baby carrots in a rich, velvety sauce with a tang of orange. Cook time is allowing for precooking your carrots and also heating the sauce, but is a rough guess.
- 2 tablespoons butter or 2 tablespoons margarine, melted
- 1 lb raw baby carrots, cooked (you may also use 3 1/2 cups frozen baby carrots thawed & cooked)
- 3⁄4 cup orange juice
- 1⁄4 teaspoon vanilla extract
- 1⁄8 teaspoon ground cinnamon
- fresh parsley, finely chopped,garnish
- Cook your carrots until very tender either by boiling in water or in a steamer or in the microwave.
- Place just 1/2 cup of the cooked carrots into a blender and set aside the remaining carrots.
- Add the melted butter, orange juice, vanilla, and cinnamon to the blender.
- Place cover on blender and blend on medium until smooth.
- Pour into medium saucepan and add remaining cooked carrots (the ones you left whole).
- Heat until warmed through over medium-low heat.
- Sprinkle with parsley before serving.
These were definitely different from the normal carrot dish. The orange flavor was quite unique, but i think next time I might add a little less orange juice. The cinnamon was amazingly yummy with this. THanks so much for a great side dish!
Since I was cooking for 2 people, I cut the recipe in half with no problems. Based on Diggy's comments, I also decreased the amoubt of O.J. As they say in Germany, "sehr gut - danke Heather!!"
Very tasty. Thanks for posting!