Glazed Baby Carrots with Orange Juice, Brown Sugar and Ginger

1 pound of baby carrots
2 tbs. of butter
2 tbs. of brown sugar
1/3 cup of freshly squeezed orange juice
1 tbs.of grated peeled fresh ginger
Coarse sea salt
Freshly grated white pepper
1 tsp. of freshly squeezed lemon juice
Chopped fresh parsley for garnish


In a small saucepan combine all ingredients but lemon juice and parsley. Bring to boil uncover over medium heat, then cover and reduce the heat so the carrots simmer for 12 to 15 minutes until tender but not overcooked. Add the lemon juice and combine. Garnish with parsley.


Serves 4.


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MOROCCAN CARROTS

1/3 cup currants or raisins

1/4 cup hot water

3 cups peeled and thinly sliced or julienned carrots

1 cup orange juice

1 Tbsp fresh lemon juice

1/2 tsp cornstarch

1/2 tsp ground cinnamon

1 tsp ground cumin

pinch of cayenne

salt and ground black pepper to taste

chopped fresh parsley or min (optional)

Soak the currants or raisins in the hot water until plump, about 10 minutes.

Meanwhile, in a covered saucepan, blanch the carrots in boiling water until just tender, about 5 minutes. Combine the orange juice, lemon juice, and cornstarch, stirring well to dissolve the cornstarch. Drain the carrots and return them to the saucepan on medium heat. Add the juice mixture, cinnamon, cumin, cayenne, and the currants and their soaking liquid. Simmer, stirring often, for 5 minutes. Add salt and pepper to taste.

Serve warm or at room temperature, topped with chopped parsley or mint, if you like.

Moosewood Restaurant Low-Fat Favourites