Glazed Carrots With Onions
2 tablespoons butter
8 carrots, cut in 1/4-inch slices on the diagonal
2 medium onions, quartered and sliced about 1/4-inch thick
1/4 teaspoon ground ginger
1/4 cup orange juice
1/4 cup currant jelly (don't use grape it's too sweet)
1/4 teaspoon salt
fresh chopped parsley for garnish
In a medium skillet, melt butter over medium-low heat. Add carrots, onions, and
ginger. Cover and cook, stirring, for about 7 to 10 minutes, until just tender.
Stir in the orange juice, jelly, and salt. Cook, uncovered, for about 4
minutes, stirring frequently, until vegetables are tender and nicely glazed
with the jelly and orange juice mixture. Sprinkle with fresh chopped parsley
just before serving. Serves 4.
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