This orange-glazed carrot recipe adds a touch of sweetness so healthy and quick and easy to prepare has a great flavor, enjoy a good dinner with your family at the weekend and have a good meal
Ingredients
200 ml (7fl oz) hot chicken or vegetable stock
Finely grated zest and juice of 1 orange
1 tbsp. golden caster sugar
2 tsp. cumin seeds
450 g (1lb) spring carrots, trimmed and cut into lengthways
1 bay leaf
Directions
Mix together the stock, orange zest and juice, sugar and cumin seeds. Put the carrots, bay leaf and stock into a pan, cover and simmer for 5min. Remove lid and cook for a further 5min until carrots are tender and all the liquid is absorbed. Serve garnished with the bay leaf.
For more carrot recipes, try these:
Carrot, peanut and coriander salad
Snazzy carrot salad
Mustard glazed carrots
Carrots with sage and lemon butter
Buttered Chantenay carrots
Ingredients
200 ml (7fl oz) hot chicken or vegetable stock
Finely grated zest and juice of 1 orange
1 tbsp. golden caster sugar
2 tsp. cumin seeds
450 g (1lb) spring carrots, trimmed and cut into lengthways
1 bay leaf
Directions
Mix together the stock, orange zest and juice, sugar and cumin seeds. Put the carrots, bay leaf and stock into a pan, cover and simmer for 5min. Remove lid and cook for a further 5min until carrots are tender and all the liquid is absorbed. Serve garnished with the bay leaf.
For more carrot recipes, try these:
Carrot, peanut and coriander salad
Snazzy carrot salad
Mustard glazed carrots
Carrots with sage and lemon butter
Buttered Chantenay carrots
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