Local carrots hold their own special place in the fall fresh food line up. As a truly versatile vegetable, carrots do their part in everything from savory lumberjack hearty stews to dainty tea party cakes.
Enter the vegetable side dish. Carrots can transform into harmonious sides that round out autumn meal menus.
A Cooked Carrot Side with a Snap
Any time of year, my easiest carrot recipe is this simple orange-mustard glaze. Besides tasting delicious, this healthy, fat-free dish goes together in a snap.
Cooked carrots do take on a new depth of flavor with a good homemade glaze. The acidic bite of Dijon mustard accented by white wine adds just the right zip to the citrus pucker of orange juice concentrate. Derived from such simple always-in-the-pantry ingredients, carrots with orange mustard glaze have a surprisingly robust rooty taste.
Carrots with Orange Mustard Glaze
Ingredients:¼ cup orange juice concentrate 1 tablespoon Dijon mustard 2 tablespoons water 2 tablespoons white wine ¼ teaspoon salt 1 pound carrots
Combine orange juice concentrate, mustard, water and pepper in a large saucepan. Set on low heat stirring occasionally to cook down and thicken.
Trim off tops, wash and peel. Using a sharp large knife, carefully cut carrots into uniform diagonal ½-inch pieces. Better yet, if you have a mandonline or other food slicer, use that to make a fun cut. Steam just until tender. Drain and set aside.
Place cooked carrots in saucepan with orange juice mixture over low heat. Stir to heat and form a thick glaze about 5 minutes. Serve immediately with a garnish of fresh parsley.