I have been super busy lately, mostly entertaining my son, but also I started managing a new farmers market on the north shore. If you know anyone in the Manhasset/Great Neck area, please spread the word:
But I just had to pause and share my recipe for the week. This is one super delicious carrot recipe, and would probably be fabulous with just about any vegetable, or an old shoe. I don’t usually cook carrots because my family prefers them raw. True to form, they wanted nothing to do with these, and I ended up eating a whole bunch of carrots by myself in 2 days! Their loss.
Sautéed Carrots with Ginger, Orange, and Scallions
Recipe adapted from Fine Cooking Magazine
¼ cup fresh orange juice
4 tsp honey*
4 tsp low sodium soy sauce or tamari
½ tsp finely grated lemon zest
2 Tbsp unsalted butter
2 tsp extra-virgin olive oil*
2 lbs carrots, cut into 2 inch long, ¼ inch thick sticks*
1/4 tsp sea salt
1/3 cup thinly sliced scallions*
2 tsp minced fresh ginger
1 tsp minced garlic*
1 Tbsp 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 large skillet, heat the butter and olive oil over medium heat. Add the carrots and salt and stir to coat. Cover the pan partially and cook, stirring and tossing frequently until the carrots are nicely browned on most sides and just barely tender, about 15-18 minutes. Add the scallions, ginger, and garlic and cook, uncovered, stirring gently, about 1 minute. Add the juice mixture and stir gently until the liquid reduces a bit and becomes syrupy, about another minute. Remove the pan from the heat, add the herbs, and toss gently. Season with more salt if desired.
*Available NOW at the market
Nutrition Facts (per serving): Calories 90; Total Fat 4g; Saturated Fat 2g; Cholesterol 8mg; Sodium 250mg; Total Carbohydrate 13g; Dietary Fiber 3g; Sugars 8g; Protein 1g