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February 20, 2013

Gingered carrots offer taste of spring

Sweet and savory, this recipe from chef Stephanie Smith of Changing Tides Gifts in Gloucester for Gingered Carrots begs to accompany a roasted chicken breast or seared salmon.

Whether you grow your own, or pick up a bundle from the supermarket, carrots offer a harmonious balance of sweetness and texture to dress up any meal.

Simmered in a sugary glaze, these carrots get a lift from the bright tones of citrus found in the fresh-squeezed cara cara orange juice. The red-fleshed cara cara orange, from California, like most citrus fruits, tend to peak in mid to late February and can typically be found at your local grocery stores. If your local grocery store doesn’t carry cara cara oranges, try substituting with freshly squeezed juice from blood oranges instead.

With its vibrant colors and its bite of freshly grated ginger, this recipe for Gingered Carrots is a friendly reminder that spring is just around the corner.

Gingered Carrots


5 to 7 carrots, chopped

1/4 cup butter, melted

1 cup cara cara orange juice, or your favorite orange juice

2 tablespoons sugar

1 to 2 tablespoons ginger, freshly grated

Pinch of parsley to garnish


1. Chop the carrots into 1/4-inch pieces (this will greatly reduce the overall cooking time). Add them to a large pan over low heat.

2. One by one, add each of the remaining ingredients to the pan, stirring as each new ingredient is added.

3. Bring the pan up to medium heat and cover. Allow the ingredients to simmer for about 10 minutes.

4. Uncover the pan and leave on medium heat. A thick glaze will begin to develop as the orange juice and sugar begin to reduce. Remove from heat once this glaze develops.

5. Serve hot and garnish with some fresh parsley.


Recipe courtesy of Stephanie Smith, of Changing Tides Gifts at Gloucester Crossing in Gloucester, 2013.

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