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Freeze Ahead Golden Glazed Carrots

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Ingredients
  Baby carrots/Carrots 1 1⁄2 Pound, cut into strips
  All purpose flour 2 Tablespoon
  Light brown sugar 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Thyme 1⁄4 Teaspoon
  Cider vinegar 1 Tablespoon
  Lemon juice 1 Tablespoon
  Orange juice 1⁄2 Cup (8 tbs)
  Orange 1 , peel grated
  Butter 2 Tablespoon
Directions

Put carrots in saucepan.
Pour boiling water over them and boil exactly 5 minutes.
Drain thoroughly.
Blend together flour, sugar, salt, and thyme.
Add vinegar, juices, and orange rind.
Bring to a boil while stirring, and continue stirring until creamy.
Add butter and cook for 5 minutes over very low heat.
Line a casserole with foil, leaving enough around the edges to cover.
Add the blanched carrots to foil-lined casserole; pour sauce over them.
Freeze uncovered.
When frozen, cover completely with the foil.
Remove package from .casserole and put back into freezer.
To serve, unwrap carrots, put back into same casserole.
Bake, covered in a 350-degree oven for 40 minutes.
Uncover for the last 15 minutes of baking.
This is a very nice way to use the first baby carrots from the garden, and then when you serve them it brings back the "taste of summer."

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes
Servings: 
8

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