| Citrus Glazed Carrots We serve these carrots with our popular Green Mountain Smokehouse sausage platter (together with my German Potato Salad). I think they're really pretty special and so many people have asked for this recipe that I thought I should publish it. Those of you who have my handwritten cards can save them for when I'm really really famous....(hee hee...) 2 1/2 lbs of carrots, peeled and sliced diagonally 1 c orange juice 1/4 c lime juice 1 T grated orange rind 2 tsp grated lime rind 1/2 c sugar 1 tsp salt ~2 c water or enough to cover 1/2 c or so fresh parsley, chopped Put all ingredients except parsley into a large pot and bring to a boil. Simmer for 8-10 minutes or until the carrots are tender but still firm. Transfer the carrots to a separate bowl, leaving the liquid in the cooking pot, raise the heat and boil down liquid until it begins to thicken. You should have about 8 to 12 oz of glaze now. To serve immediately, toss carrots with the glaze and the parsley. But you can keep the carrots and glaze refrigerated separately for several days and reheat them together in a skillet (be careful to heat them fully but avoid scorching) then toss with the parsley before serving. |
| Bennett's 1815 House and The Seedhouse Cafe the place for personal service and really good food |
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| Karen & Peter Bennett, Proprietors Junction of Routes 44 & 106, Reading, Vermont 13 miles south of Woodstock, Vt see map (802) 484-1815 info@bennetts1815.com |
| April 2010 Recipe |