This recipe appears in:In Season: Carrots, Raw, Roasted, Sautéed, and Baked
For a while, it seemed like all of my carrots were going to the puppy. I’d buy bags and bags every week to quell his insatiable hunger. The recommended dosage of dog food apparently means nothing to him. The moment after he gobbles everything up, he looks up at me for more. And it's not, “Can I please have a little more.” It's more like, “You’re the meanest, most uncaring human being in history of the world. I will certainly die if you don’t give me more.” Instead of facing that every day, the vet suggested giving him carrots because they're healthy. So that’s what I do. I feed him lots of carrots—more carrots than any dog should ever have.
Anyway, somewhere along the way, I got tired of giving all my carrots to the dog and decided to take back the vegetable. I pulled out Aliza Green’s Starting With Ingredients and found this relatively easy glazed-carrot recipe. Tzimmes is a traditional Jewish dish of diced or sliced carrots braised with honey and, sometimes, cinnamon. This one makes use of ginger and orange juice, which created the glorious smell that filled my apartment. The dog was confused, but I didn’t share.
- 1 pound carrots, peeled and sliced
- 2 1/2 tablespoons butter
- 2/3 cup orange juice
- 2/3 tablespoon freshly grated ginger
- 3/4 tablespoon honey
- Salt and pepper
Melt the butter in a large skillet over medium heat. Add the sliced carrots. Cook until they are slightly tender, but still crisp.
Add the other ingredients and simmer, covered, for 30 minutes.
Remove the carrots with a slotted spoon, and then reduce the sauce for a minute over medium-high heat. Pour the sauce back over the carrots. Serve up!