Curry-Glazed Carrots
| 1 | tablespoon grated orange peel | 3/4 | cup orange juice |
| 2 | tablespoons maple syrup | 2 | teaspoons cornstarch blended with 2 tablespoons cold water |
| 1 | teaspoons curry powder | 2 | tablespoons minced parsley |
| 1-1/4 | pounds carrots, cut diagonally into 1/4-inch slices | | Salt and pepper |
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In bowl, stir together orange peel, orange juice, syrup & cornstarch mixture; set aside. In nonstick frying pan, stir curry powder over medium-high heat just until fragrant. Add carrots & 1/3 cup water. Cover & cook until carrots are tender when pierced. Uncover & stir-fry until liquid has evaporated. Stir orange juice mixture well; pour into pan & cook; stiriring, until sauce boils & thickens slightly. Pour carrots & sauce into serving bowl; sprinkle with parsley. Season with salt & pepper. Serves 4.
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