Orange-Glazed Carrot Ribbons


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This is a beautiful way to serve a pretty average vegetable. Long curls of orange bathed in a sweet and savory sauce.

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  • 3 lb. large carrots, peeled, ends removed
  • 2 1/2 C. fresh (not from concentrate) orange juice
  • 1 Tbs. brown sugar
  • 2 Tbs. unsalted butter
  • 1 Tbs. honey
  • 1 tsp. balsamic vinegar
  • Salt and pepper to taste
  • 1 Tbs. chopped chives
  • 1 Tbs. fresh chopped thyme

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Run a vegetable peeler down the length of the carrots, shaving off long ribbons. (You will have small pieces of carrot remaining; chop those pieces and use them in the dressing recipe.)

Cook the carrot ribbons in a large saucepan of boiling salted water for 2 minutes. Drain and gently pat them dry. This can be done 6 hours ahead. Cover and chill.

Stir the orange juice and brown sugar in a heavy large skillet over medium-high heat until the sugar dissolves. Boil until the volume is reduced to a scant 1 C., about 5 minutes. Add the carrots and butter; simmer until the carrots absorb most of the orange syrup, about 4 minutes. Add the honey and the vinegar. Mix gently. Season with salt and pepper to taste. Transfer the carrots to a serving bowl, sprinkle with chives and thyme and serve.

Note: The carrots also can be cut into 1 1/2 -inch pieces on the diagonal. If so, they need to be cooked longer, about 12 minutes or until they are tender.

Adapted from: Bon Appetit magazine, November 2004

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