Larry Patten of Fresno, California is always looking for new ways to prepare vegetables, so he was happy to be served some wonderful carrots at a wedding in Bellingham, Washington. The food at the event was handled by Elegant Affairs Catering.
Recipe information
Yield
Makes 6 servings
Ingredients
2 pounds carrots, peeled, cut diagonally into 1/4-inch-thick rounds
1 cup freshly squeezed orange juice
1/4 cup (1/2 stick) butter
2 tablespoons sugar
1 1/2 tablespoons grated peeled fresh ginger
2 tablespoons chopped fresh parsley
Preparation
Place carrots, orange juice, butter, sugar and ginger in large skillet over medium-high heat. Bring to boil; cover and cook 3 minutes. Uncover and simmer until liquid glazes carrots, about 10 minutes. Season to taste with salt and pepper. Sprinkle with chopped parsley.
