Carrots (California Orange Style) (R T)
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
carrots
peeled and sliced 1/4 inch |
|
| ½ | teaspoon |
salt
optional |
|
| ¾ | cup |
water
|
|
| 1 | teaspoon |
orange zest
grated |
|
| 1 | x |
oranges
peeled and sectioned into bite-sized pieces |
*
|
| 1 | tablespoon |
scallions, spring or green onions
minced, chopped, optional |
|
| 1 | x |
butter buds
sprinkle |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
carrots
peeled and sliced 1/4 inch |
|
| 2.5 | ml |
salt
optional |
|
| 177 | ml |
water
|
|
| 5 | ml |
orange zest
grated |
|
| 1 | x |
oranges
peeled and sectioned into bite-sized pieces |
*
|
| 15 | ml |
scallions, spring or green onions
minced, chopped, optional |
|
| 1 | x |
butter buds
sprinkle |
* |
Directions
In large saucepan, cook carrots, covered in salted water until crisp-tender, about 20 min.
Drain, Add orange peel, orange sections and onion.
Sprinkle with Butter Buds.
Heat through.
Serve immediately.
