It’s root vegetable season (I know you’re just as excited as I am!). Lynn and I went to the Farmer’s Market downtown and picked up a ton of fresh carrots, some were even fun colors like purple. (Fun fact: All carrots were originally purple until the 17th century when they were bred for the orange color as a tribute to the House of Orange in the Netherlands.) This recipe uses a lot of bright flavors to play off the earthiness of the carrots.
Sauteed Carrots with Ginger, Orange, and Scallion
Juice from 1 large orange (I don’t want to tell you how much that is because you’ll just use orange juice, and it’s just not the same)
4 tsp honey
4 tsp soy sauce
1/2 tsp lemon zest
2 Tbs butter
4 tsp olive oil
2 lb carrots (cut into 2 in long, 1/4 in sticks)
1/4 cup thinly sliced scallion
2 tsp minced fresh ginger
1 tsp minced garlic
1. Whisk together the orange juice, honey, soy sauce, and lemon zest until the honey is dissolved.
2. Heat 2/3 of the butter and olive oil over medium heat in a 12″ sauce pan. When it gets to temperature add the carrots and pinch of salt. Cover the pan.
3. Stir the carrots occasionally until brown, 16 minutes or so.
4. Add the scallions, ginger and garlic and cook until fragrant (20 seconds or so).
5. Add the juice mixture and stir until it thickens.
6. Remove the pan from heat and add the remaining butter to finish. Stir until melted.