1 pound carrots, peeled, cut to 3 inch sticks
1/4 cup orange juice
3 tablespoons brown sugar (or honey)
2 tablespoons butter
1 pinch salt
1. Place carrots in a steamer. Cook until tender. Drain, and place in saucepan.
2. Pour orange juice over carrots and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.
A great side with hamburgers or BBQ . . . .
1/4 cup olive oil
2 Tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sugar (or honey)
1 bag (10 oz) shredded carrots (or your fresh Phocas Farms carrots)
1/2 cup dried cranberries
1 small onion, chopped
1/2 cup slivered almonds, toasted
Combine first 4 ingredients in a bowl. Add remaining ingredients, and mix well. Cover and chill two hours or overnight.
For a twist, try substituting yellow mustard, green onions and cashews.
Make delicious broth from those vegetable scraps. Begin saving carrot peels, onion tops, potato peels in a freezer container until you’ve collected enough to make a batch of vegetable broth. Or add, the carcasses of leftover roast chicken for a delicious chicken broth. Visit Mother Earth News for a simple recipe.