Carrots in Orange Sauce

By Yankee Magazine

Nov 28 2007

Carrots in orange sauces is a colorful side dish that’s easy to make for a busy dinner. Garnish with parsley.


Serves 6-8.


12 medium carrots
2 teaspoons flour
1/2 teaspoon salt
1/2 teaspoon ginger
Juice of 3 oranges
4 tablespoons butter


Peel carrots and cut into thin strips of uniform length. Steam or boil in salted water until barely tender. Don’t overcook. Remove from heat but do not drain. In heavy saucepan combine flour, salt, ginger, and orange juice. Cook, stirring with a whisk, until mixture thickens. Add butter and cook for 1 minute. Drain carrots and pour sauce over them while they’re still warm. Stir until well coated. Keep warm in oven until mealtime.