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Citrus and Ginger Glazed Baby Carrots
April and May is baby carrot season here in the North Georgia Mountains. Try this recipe for Citrus and Ginger Glazed Carrots with only the freshest of early season baby carrots.
Citrus and Ginger Glazed Carrots
2 pounds fresh baby carrots
¾ Cup orange juice
Grated zest of one orange
1 teaspoon sea salt
1 Tablespoon grated fresh ginger root
1 Tablespoon Butter
¼ packed brown sugar
¼ teaspoon grated nutmeg
Place carrots orange juice, ground ginger, butter and salt in a large heavy duty pan (like a dutch over). Bring carrots to a boil, reduce heat to a simmer and cook until carrots are tender crisp (depending on the size of the carrots perhaps 10 minutes if they are fresh real baby carrots (not the grocery store variety of carved baby carrots. The carve baby carrots are carved out of larger carrots so what you have is the hard core of the large carrot).
Add the sugar, zest and nutmeg and cook on the stove top at medium another 5 – 10 minutes until the carrots are tender but not mushy and the sauce has thickened.
Serves 8 – 10 as a side
Citrus and Ginger Glazed Carrots are a wonderful vegetable accompaniment to some fresh spring dishes like lamb and pork. Add some Anson Mill Charleston Gold Rice.