Sautéed Carrots with Ginger, Orange, and Scallions
This side dish is citrusy, slightly sweet, and incredibly adaptable. You can use grapefruit juice instead of orange juice, vary the amounts of ginger and garlic, or substitute lemon zest for lime zest. If you don’t have a lid for your 12-inch skillet, cover it with foil.
1/4 cup fresh orange juice
4 tsp. mild honey, such as clover
4 tsp. lower-sodium soy sauce
1/2 tsp. finely grated lemon zest
2 Tbs. unsalted butter, chilled
4 tsp. extra-virgin olive oil
2 lb. medium carrots, cut into 2-inch-long, 1/4-inch thick sticks
1/3 cup thinly sliced scallions, white and light-green parts only, from about 3 large scallions
2 tsp. minced fresh ginger (from a 3/4-inch piece)
1 tsp. minced garlic
1 Tbs. thinly sliced cilantro, mint, parsley, or chives (or a combination)
In a small bowl, combine the orange juice, honey, soy sauce, and lemon zest. Whisk until the honey is dissolved; set aside.
In a 12-inch nonstick skillet, heat 4 tsp. of the butter and the olive oil over medium heat. Add the carrots and 1/2 tsp. salt and stir to coat. Cover the pan partially and cook, stirring and tossing occasionally at first and more frequently as the carrots begin to brown, until the carrots are nicely browned on most sides and just barely tender, 15 to 18 minutes. Add the scallions, ginger, and garlic and cook, uncovered, stirring gently, until fragrant, 15 to 20 seconds. Add the juice mixture and stir gently until the liquid reduces a bit and becomes syrupy, another 15 to 20 seconds. Remove the pan from the heat, add the remaining 2 tsp. butter and half of the herbs, and toss gently. Season to taste with salt. Transfer the carrots to a serving platter, garnish with the remaining herbs, and serve.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 116
, pp. 54
March 1, 2012