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Carrots cooked in orange juice afterwards


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Old 16-09-2008, 14:40
lambing
 
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I heard this tip a while ago and decided to try it last night. Lovely!

I boiled them just under the required time, drained them off then added them to some warm orange juice and butter and cooked them again for a couple of minutes.
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Old 16-09-2008, 14:43
DaisyBumbleroot
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oooooooo - id never have thought of that - it sounds lovely! I rarely eat cooked carrots maybe once every fifve years but this sounds very tempting...


How much orange and how much butter please?
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Old 16-09-2008, 14:49
don't ask
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I boil and drain carrots - add a few spoons of redcurrant jelly and cook them slow until the redcurrant jelly goes all sticky.

It is one of those things that even non-carroteaters seem to rather enjoy!

May try the orange juice version - thanks
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Old 16-09-2008, 14:59
pixieboots
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I love that grated carrot salad with the orange dressing so I'll be giving this a go too
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Old 16-09-2008, 15:10
indianwells
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I boil the carrots in half water half orange juice with a finely chopped shallot, about an ounce of butter and salt and pepper. When the carrots are cooked I remove them then reduce the liquid right down to about a tablespoon of sticky glaze. Bung the carrots back in with some finely chopped parsley and toss to heat through on a moderate heat.
These are the best carrots you will eat. I promise!

You only need enough water and orange juice to just cover the carrots, and cook with the lid on. Cut them in fairly small batons or thin rounds so they cook quicker.
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Old 16-09-2008, 15:32
DaisyBumbleroot
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I boil the carrots in half water half orange juice with a finely chopped shallot, about an ounce of butter and salt and pepper. When the carrots are cooked I remove them then reduce the liquid right down to about a tablespoon of sticky glaze. Bung the carrots back in with some finely chopped parsley and toss to heat through on a moderate heat.
These are the best carrots you will eat. I promise!

You only need enough water and orange juice to just cover the carrots, and cook with the lid on. Cut them in fairly small batons or thin rounds so they cook quicker.
are you a chef?

Last edited by DaisyBumbleroot : 16-09-2008 at 15:33. Reason: honest question not being clever!
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Old 16-09-2008, 15:34
derbyshire duck
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Thanks will try next time I cook carrots
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Old 16-09-2008, 16:03
indianwells
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No, I just love cooking.
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Old 16-09-2008, 16:18
DaisyBumbleroot
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No, I just love cooking.
ah cool
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