Wash and peel, scrub or scrape carrots. Slice crosswise into rounds or lengthwise into sticks. Bring water and salt to a boil in a saucepan. Add carrots and cover pan. Cover over medium heat fo 10 to 20 minutes, until tender. Drain well. Meanwhile grate 1/2 teaspoon peel from orange. Peel orange and cut into bite-size pieces. Add orange pieces and peel, butter, and syrup to drained carrots. Place over low heat and stir gently until butter is melted and oranges are heated. Serve at once.
Note: For different flavor, leave out the syrup and add 1 to 2 tablespoons finely chopped green onions or chives.
Remember Orange-Glazed Carrots? I'll be your mother made them from this recipe first printed in a Sunkist advertisement a generation ago.
"Best Recipes From the Backs of Boxes, Bottles, Cans and Jars" by Cecil Dyer
Friday, December 11, 2009 - 11:08pm