This Week's Mood: Dinner & a Movie

Carrots With Ginger From Dr. Jessica B. Harris

2.0
2 Ratings

Food52

Test Kitchen-Approved
Carrots With Ginger From Dr. Jessica B. Harris

Photo by Julia Gartland. Food stylist: Anna Billingskog. Prop stylist: Megan Hedgpeth.

Serves
6 to 81
Prep Time
5 Minutes
Cook Time
10 Minutes

"Root vegetables are winter standbys on the vegetable table. Though many folks whine when served rutabagas and pout over parsnips, one root vegetable that generally meets with universal approval is carrots. Here, they're simply cooked in a little orange juice with a bit of ginger and freshly ground nutmeg to give them more character." Excerpted with permissions from A Kwanzaa Keepsake: Celebrating the Holiday with New Traditions and Feasts by Dr. Jessica B. Harris, Simon & Schuster, 1998.


Ingredients

  • 1 bunch carrots (with the green tops, if possible), washed, peeled, and cut into 1/2-inch rounds
  • 1 thumb-sized piece of fresh ginger, peeled and minced
  • 1/2 cup fresh orange juice
  • Salt, freshly ground black pepper, and freshly grated nutmeg, to taste
  • 1 tablespoon butter

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Directions

  • Step 1

    Place the carrots in a medium-sized saucepan. Add the ginger and the orange juice. Cover and cook over moderate heat for 10 minutes or until the carrots are fork-tender. Drain the carrots, reserving the cooking liquid, and season them to taste.

  • Step 2

    Melt the butter in a small saucepan, add the reserved cooking liquid, and stir until combined. Drizzle the butter and orange juice over the carrots, and serve hot.

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