Gingered Carrots

I am not a lover of carrots. This recipe convinced me I can have them as a side and enjoy it! It’s a great addition to your side repertoire. The original is from “The New American Plate”, so you know it’s healthy. I haven’t made any adjustments. It’s mostly a sweet side, with a little zing from the lemon zest. I’d serve it with poultry, or a glazed pork dish. Really anything you’d eat with sweet potatoes.

INGREDIENTS makes 4 servings

1/2 cup golden raisins

1 cup hot water

6 medium carrots

1 tsp salt, plus more to taste

1 tsp grated ginger

1 tsp lemon juice

2 tsp canola oil

2 tsp packed light brown sugar

2 tsp corn starch

1 tsp grated lemon zest (zest of 1/2 – 1 lemon)

INSTRUCTIONS

• 1/2 cup golden raisins
• 1 cup hot water

1. Pour the hot water over the raisins. Let sit for 15 min. Once finished strain the raisins, reserving 3/4 cups of the raisin water. 

• 6 medium carrots
• 1 tsp salt
• 1 tsp grated ginger
• 1 tsp lemon juice

2. Peel the carrots and cut diagonally into 1/4 inch slices (1/2 inch if you prefer a crisper carrot). Bring a medium pot of water to a boil. Add the carrots, 1 tsp salt, ginger, and lemon juice. Boil the carrots for 6 – 7 min until tender. Drain and set aside.  

• 2 tsp corn starch
• 3/4 cup reserved raisin water
• 2 tsp canola oil
• 2 tsp packed light brown sugar
• cooked carrots
• soaked raisins
• 1 tsp grated lemon zest (zest of 1/2 – 1 lemon)
• salt to taste

3. Combine the cornstarch with the reserved raisin water. Heat the canola oil over medium high in a medium skillet. Add the brown sugar and cook stirring constantly for about 30 sec. Add the raisin water and starch. Cook stirring constantly until the mixture thickens, about 1 min. Add the raisins and carrots, and mix until well combined. Remove from heat and stir in the lemon zest. Taste and add salt if needed. Serve immediately.