Jackleen's Velvet Carrots

Submitted by HeatherFeather

"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."

 

• Ready In: 45mins
• Ingredients: 6
• Serves: 4-6

ingredients

• 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

directions

1. Cook your carrots until very tender either by boiling in water or in a steamer or in the microwave.
2. Place just 1/2 cup of the cooked carrots into a blender and set aside the remaining carrots.
3. Add the melted butter, orange juice, vanilla, and cinnamon to the blender.
4. Place cover on blender and blend on medium until smooth.
5. Pour into medium saucepan and add remaining cooked carrots (the ones you left whole).
6. Heat until warmed through over medium-low heat.
7. Sprinkle with parsley before serving.

Reviews

[~*Miss Diggy*~]

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!

 

[CountryLady]

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!!"

 

[Paris D]

Very tasty. Thanks for posting!

 

[StrikingEyes00]

I loved these carrots! My son gobbled them up! My bf loved the flavor of the orange juice and cinnamon. Thanks for a great carrot dish!

 

[Debber]

Very nice side dish for our Valentine dinner. Cinnamon adds a real nice depth to the carrots, and we added about half of the called-for o.j. (and it was still watery). The color is superb (altho' my picture doesn't show it so well!).