Carrot Purée With Ginger And Orange Recipes

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CARROT PURéE WITH GINGER AND ORANGE



Carrot Purée with Ginger and Orange image

Categories     Food Processor     Ginger     Vegetable     Side     Thanksgiving     Vegetarian     High Fiber     Orange     Carrot     Fall     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 7

3 pounds carrots, peeled, cut into 1/2-inch rounds
4 tablespoons sugar
1/3 cup fresh orange juice
1/2 cup (1 stick) butter, cut into pieces, room temperature
1 1/2 tablespoons minced peeled fresh ginger
1 tablespoon grated orange peel
1 tablespoon fresh lemon juice

Steps:

  • Cook carrots and 3 tablespoons sugar in large pot of boiling salted water until carrots are very tender, about 25 minutes. Drain well. Return carrots to same pot; stir over medium heat until any excess moisture evaporates.
  • Meanwhile, bring orange juice to simmer in heavy, small saucepan over medium heat. Add butter, ginger and orange peel; whisk until butter melts. Whisk in lemon juice and remaining 1 tablespoon sugar.
  • Purée half of carrots and half of juice mixture in processor until smooth. Transfer to large bowl. Repeat with remaining carrots and juice mixture. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm carrots in microwave oven on high about 4 minutes or rewarm in saucepan over medium-low heat, stirring frequently.)

ORANGE AND GINGER GLAZED CARROTS



Orange and Ginger Glazed Carrots image

Make and share this Orange and Ginger Glazed Carrots recipe from Food.com.

Provided by danlynclark

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs carrots
1 cup orange juice
1/4 cup butter
2 tablespoons white sugar
1 1/2 tablespoons fresh ground ginger
2 tablespoons parsley
salt and pepper

Steps:

  • Peel carrots, cut diagonally into 1/4 inch thick rounds.
  • Place carrots, orange juice, butter, sugar, and ginger in large skillet or saucepan.
  • Bring to a boil over medium high heat, cover and cook 3 minutes.
  • Uncover and simmer until liquid glazes carrots, approx.
  • 10-15 minutes.
  • Season to taste with salt and black pepper.
  • Sprinkle with chopped parsley.

Nutrition Facts : Calories 255, Fat 12.3, SaturatedFat 7.4, Cholesterol 30.5, Sodium 241, Carbohydrate 36.1, Fiber 6.8, Sugar 21.9, Protein 2.9

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