VEGETARIAN AND VEGAN RECIPES

JUAN’S ORANGE-GINGER GLAZED CARROTS

INGREDIENTS:

·         1 lb. Carrots, baby or peeled, cut into ¼”  slices ·         1½ cups Water ·         ¼  tsp. Salt ·         ½ cup Orange Juice,  freshly squeezed ·         1 tsp.  Ginger Root, grated ·         1 teaspoon Orange Peel, grated  (scrub clean peel) ·         2 Tbs.  Agave Nectar, Sugar, or Maple Syrup  *KOSHER* ·         ¼ tsp. Salt,  adjust to taste) ·         Orange Peel, for garnish  (scrub clean peel)

DIRECTIONS:

1.    Place the carrots in a medium-sized sauce pan 2.    Add salt and water. 3.    Cover and bring to a boil. 4.    Boil just until carrots are beginning to soften ~3 minutes for very small carrots, longer for thicker carrots. 5.    Drain water. 6.    Return carrots to sauce pan.  7.    Add the remaining ingredients to the carrots. 8.    Bring to a simmer over medium heat. 9.    Cook uncovered, stirring often, until the liquid is reduced until very little–about a tablespoon–remains. 10. Serve hot, warm, or cold. 11. Additional orange peel as garnish. YIELDS:  4 servings. Source: Rabbi Alan Ira Silver