Cardamom CarrotsPrep: 10 min Cook: 10 min Servings: 8by Robyn Savoie381 recipes>
This side of sweet carrots with a hint of cardamom blend well. They're particularly nice during the holiday's, served up with poultry.
- 2 Lbs. Carrots, Cut Into Julienne Strips
- 1 Tsp. Salt
- 1/4 Cup Butter, Cubed
- 1/4 Cup Packed Light Brown Sugar
- 1 Tsp. Ground Cardamom
- 1 Tsp. Orange Zest
- In a large saucepan, bring 1 in. of water, carrots and salt to a boil; reduce heat. Cover and simmer for 7 - 9 minutes or until crisp-tender; drain.
- In a large skillet, combine the butter, brown sugar, cardamom and orange zest. Cook and stir over medium heat for 1 - 2 minutes or until sauce is thickened. Add carrots; toss to coat.
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