Cooking carrots in freshly squeezed orange juice might sound crazy, but when you try these juicy, caramelized bites, you’ll understand. Easy, delicious and perfect for the holiday season, you sure have found a solid side dish.
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Serves 2
8 carrots, medium size
2 oranges, freshly squeezed (can be replaced with mandarin or clementine)
1/2 cup chicken or turkey juice from rotisserie (can be replaced with Chicken Stock)
1 tbsp honey
1 tsp ginger, freshly grated
Fresh thyme
Salt and pepper
1. Peel and cut the carrots diagonally, the size of your choice.
2. Place them in a sauté pan with olive oil, and stir for 3 minutes on medium-high heat.
3. Add the orange juice, the chicken juice, honey, ginger, thyme, salt and pepper and bring it to a boil.
4. Let it simmer over medium heat for 20 minutes, stirring every 5 minutes, until the juice is evaporated.
5. When the juice has evaporated the caramelization can start, lower the temperature to low-medium.
6. Add a dash of honey (and a dash of olive oil if you use the chicken stock instead of rotisserie juice). Should not take longer than 5-10 minutes until perfect caramelization.
Cheers Xx
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