Photo: Tangerine-Glazed Carrots Recipe
Directions
Simmer 2 pounds carrots (cut into chunks) in a skillet with 1/4 cup cider vinegar, the juice of 6 tangerines and 2 teaspoons salt until the carrots are tender, 8 to 10 minutes. Season with pepper and stir in 2 tablespoons butter. Top with sliced scallions.
Photograph by Antonis Achilleos
SERVES 4; Calories: 217; Total Fat 7 grams; Saturated Fat: 4 grams; Protein: 3 grams; Total carbohydrates: 40 grams; Sugar: 25 grams; Fiber 4 grams; Cholesterol: 15 milligrams; Sodium: 1,323 milligrams
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By zendog54_7655795
La Mesa, CA
on October 12, 2011
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I usually don't like it when someone makes substitutions and then gives a recipe a poor review, however.... I had to substitute fresh orange juice (no tangerines available. We thought the vinegar was too strong. We'll try it again with 1 Tbsp instead of 4. I even tried to compensate by adding a little brown sugar.
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