Preserved Orange Carrots
When it's rainy and cold outside, heartwarming is what you want. This is a simple side dish that goes perfectly well with roasted pork tenderloin or a crispy-skinned roasted chicken. The orange flower water simple syrup in the preserved oranges give this dish its aromatic and floral flavor. The syrup coats the carrots while cooking for a sweet, caramelized flavor and texture.
l sometimes add some spice, cinnamon or clove, for a warmer more herbal flavor. A great side dish for chicken + chickpea tagine with couscous.
PRESERVED ORANGE CARROTS
1 Bunch carrots, stem on
1/4 cup water
2 Tablespoons butter
3 slices of preserved oranges + 1 Tablespoon syrup from the jar
salt and pepper
chopped Italian parsely or leaves
Cut the tops from the carrots, leaving about 1 inch of green stems. Wash and Peel the carrots. Dry them well.
In a large saute' pan, heat 1/4 cup water over medium heat until simmering. Add the carrots, cover and cook until the water is mostly absored and the carrots are cooked but not yet completely soft- about 3 to 5 minutes. Add the butter, oranges and syrup and continue to cook until the carrots are well coated and caramelized. Add the parsley. Serve warm or at room temperature.
copyright 2009 Alisa Barry