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October 1, 2010

1 cup carrots cut into batons (sticks)

1/4 cup of orange juice

grated orange zest of 1/2 orange

1 tbspn butter


1. Bring 1 1/2 cups of water to rapid boil in small pot.  Drop carrots in and cook until tender but still firm.

2.  Drain carrots.  Add butter to the pot.  Toss in grated orange rind and orange juice.  Stir over heat until orange juice starts to reduce and thicken and carrots look glossy. Don’t burn them.

Additions:  Add 1 teaspn parsley if you have it; 

Brown Sugar Glazed Carrots:  after adding butter add 1 tbspn brown sugar then add orange rind and juice.  Stir over heat as before until carrots look glossy.

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