Name: Orange Braised Carrots
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 2 lbs (1 kg) carrots of various colours, leaves removed and peeled; 16 cippolini or pearl onions, peeled; 1/2 teaspoon (2.5 ml) cumin seeds; 2 tablespoons (30 ml) butter; 1 1/2 cups (375 ml) orange juice, preferably freshly squeezed; 1 teaspoon (5 ml) honey; 1/4 cup (60 ml) roasted pistachios, chopped (or sunflower seeds); 1 tablespoon (15 ml) chopped flat-leaf parsley; Salt and pepper

Ingredients

2 lbs (1 kg) carrots of various colours, leaves removed and peeled
16 cippolini or pearl onions, peeled  
1/2 teaspoon (2.5 ml) cumin seeds
2 tablespoons (30 ml) butter
1 1/2 cups (375 ml) orange juice, preferably freshly squeezed
1 teaspoon (5 ml) honey
1/4 cup (60 ml) roasted pistachios, chopped (or sunflower seeds)
1 tablespoon (15 ml) chopped flat-leaf parsley
Salt and pepper

Preparation

In a large skillet, sauté the carrots, onions, and cumin in the butter over low heat for about 5 minutes. Season with salt and pepper. Add the orange juice and honey. Bring to a boil. Cover and simmer over medium heat for about 20 minutes, stirring frequently, or until the vegetables are tender. Adjust the seasoning.
Sprinkle with the pistachios and parsley.

Note from Ricardo

This is the perfect side dish for turkey, lamb, duck and beef.

The magazine team adores the local multicoloured carrots (purple, yellow or orange) sold in packages in grocery stores. They are available even during the holidays. Most purple carrots are only coloured on the surface and loses their colour when peeled.

Orange Braised Carrots

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note