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Prep 20min
Total20min
Servings4
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Ingredients
1
bag (1 lb) ready-to-eat baby-cut carrots
1/2
cup orange juice
3
tablespoons butter
2
tablespoons sugar
1/2
teaspoon salt
1/2
teaspoon ground cumin or cinnamon
2
tablespoons chopped fresh parsley leaves
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Steps
1
In 10-inch skillet, heat all ingredients except parsley to boiling over medium heat. Reduce heat, cover and simmer 7 to 9 minutes or until carrots are barely cooked through.
2
Uncover skillet and stir carrots. Simmer about 2 minutes longer or until liquid is reduced to about 1 tablespoon and carrots have a glazed appearance. Remove from heat and sprinkle with parsley.
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Why it Works: Slow Cooked
Carrots are a member of a large family of vegetables and herbs (parsley, coriander, fennel and dill, just to name a few). Rich in vitamin A and beta-carotene, carrots have been used for their medicinal properties for centuries. One of the great pleasures of cooking with carrots is their promised sweetness. Young, baby carrots are especially sweet, a characteristic that can be enhanced by slowly cooking them to convert their starch into sugar. A pinch of salt also intensifies their natural flavor.
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