Prep 5 mins
Cook 12 mins
This recipe, taken from North African Cooking, by Walden, is a twist on traditional Tunisian Mzoura.
- 1 lb carrot, cut into thin sticks
- 1⁄4 cup butter
- 1 tablespoon sugar
- 1⁄2 inch piece ginger, shredded
- 1 orange, grated ring
- salt and pepper
- 2 -4 sprigs dill, chopped for garnish
- Place ingredients into saucepan; cover with water.
- Bring to boil, simmer about 12 minutes, until carrots are tender and liquid has evaporated. (Shake pan so carrots don't stick.).
- Garnish with dill.
Well, these were lovely carrots, sweet with a buttery glaze and a slight hint of spice, very nice, thank you Linky, made for ZWT9, Pink Panthers
These really hit the spot. I used dehydrated orange peel and ginger powder and lots of dill. This is comfort food. Not bland at all. It really does 'glaze' up. I rarely post 5stars, but these are it.
This was a great way to prepare carrots. The dill and ginger added a nice touch, and the carrots were cooked to perfection--not too mushy and not too crunchy. I wasn't sure what a grated orange ring is, so I just used a little grated orange peel. But next time I'll leave that out as I didn't think the small amount I used seemed to matter much. Made for your win in the Football Pool.