Orange-Carrot Side

(It seems like most of my recipe posts are orange!) But we LOVED this side dish of carrots and oranges, served with broiled salmon, steamed snow pod peas, and rice. Oh, and a spinach salad with apples, lightly candied sliced almonds, and a fig dressing.

Lots of carrots pureed with satsuma oranges, fresh ginger and a touch of honey. Yum!

Orange Carrots on the Side

(inspired by a recipe from Bon Appetit, Nov. 1998 and a big bunch of carrots in the fridge...)

4 pounds carrots, scrubbed or peeled, cut into 1/2 inch rounds

5 satsuma oranges, peeled and sectioned (reserve one peel)

3 Tablespoons of fresh ginger, coarsely chopped

2 Tablespoons lemon juice

2 Tablespoons honey

1 small stick cinnamon

1/4 Cup butter, melted

Salt and Pepper

Cook carrots in large pot of boiling salted water along with cinnamon stick and orange peel until tender, about 20 minutes. Drain well and discard cinnamon stick and orange peel.

While the carrots are cooking, place orange sections and chopped ginger in blender or food processor, blending until fairly smooth. Add melted butter, lemon juice, and honey. Blend. Add hot cooked carrots and puree. Season with salt and pepper. Serves 6.

Notes to self: I used my stick blender and pureed the carrots right in the pot. I used my small food processor/chopper to puree the oranges and ginger. May be made a day ahead and reheated in a saucepan stirring often, or microwave.

Make it a Wonderful Day!