Vegetable: Golden Glazed Carrots
Source of Recipe
Linda's Busy Kitchen
List of Ingredients
boiling water
1 1/2 lbs baby carrot (or regular carrots, cut into about 2 1/2"
lengths, then quartered)
2 tablespoons flour
1/4 cup light brown sugar
1/2 teaspoon salt
1/4 teaspoon thyme
1 tablespoon cider vinegar
1 tablespoon lemon juice
1/2 cup orange juice
1 orange, zest of
2 tablespoons butter
Recipe
5 servings
1. Put the carrots in a saucepan and pour boiling water over them.
2. Return to the boil and boilf or exactly 5 minutes, then drain
thoroughly and set aside.
3. In another small saucepan, blend together the flour, sugar, salt
and thyme.
4. Add vinegar, lemon and orange juices, and orange rind.
5. Bring to a boil while stirring until creamy.
6. Add butter and cook for 5 minutes over very low heat.
7. Line a casserole dish you'd like to eventually bake the carrots
in with aluminum foil, cutting strips long enough so they can extend
over the sides of the pan far enough so there is enough to
eventually cover the carrots completely.
8. There should be enough strips to cover the bottom and sides of
the casserole completely.
9. Add the blanched carrots to the foil lined casserole; pour the
sauce over them.
10. Freeze as is, uncovered, until completely frozen.
11. Remove the pan from the freezer, fold over the foil to cover
and wrap the carrots completely, and remove the package from the
casserole.
12. Wrap again in more foil, plastic wrap or freezer wrap if
desired, and return to the freezer.
13. When ready to serve, Preheat the oven to 350.
14. Spray the same casserole dish you used to freeze the carrots
with non-stick spray, unwrap the carrots, and place them into the
casserole dish.
15. Bake, covered, in a 350 degree oven for 25 minutes.
16. Remove the cover and bake an additional 15 minutes.
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