Mill City Cooks

Orange-Ginger Glazed Carrots

by MCFM’s Meet Your Vegetables Interns
1 pound carrots, cut into 1/4 inch slices
1 1/2 cups water
1/4 t salt
1/2 cup orange juice
1 t grated ginger
2T sugar

Add the carrots, salt, and water to a saucepan, cover, and bring to a boil. Allow to cook until carrots are soft, about 3 minutes. Drain and return to saucepan. Add the remaining ingredients and cook, uncovered, over medium heat until about 1 tablespoon of liquid remains. Stir often.

Purchasing and Storage
Carrots are a root vegetable and come in a rainbow of colors aside from orange, including yellow, white, and purple. These colors are most pronounced raw and will fade and sometimes disappear completely once cooked. Carrots are available from late summer into early winter and can be eaten raw or cooked.
Look for carrots with crisp, unwilted greens attached, but remove the greens before storing. Store wrapped loosely in plastic in the refrigerator and they will keep for a couple weeks. You can firm up limp carrots by cutting off one end and sticking it in ice water.
One cup of carrots provides 52 calories, 4 grams of fiber, and 428% of the recommended amount of vitamin A, which supports vision.