This side dish is healthy and it is "addicting". Even picky eaters will say "It's Great!". The creamy texture and the combination of the sweetness of the carrots and vanilla, the tang of the onions and orange juice, and the little kick from the cayenne is wonderful. It is a great veggie recipe that doesn't make carrots mush. You can make this dairy-free by subbing half a can of coconut milk for the heavy cream, and omitting the butter.
2 Pound, peeled, cut on the bias in 1/4-inch slices (Food You Feel Good About Organic Carrots, about 6 cups)
1 , split in half lengthwise, seeds reserved
1⁄4 Teaspoon (you can adjust as per taste.)
1 Cup (16 tbs) (Food You Feel Good About Premium No-Pulp 100% Juice)
1 Cup (16 tbs) (Food You Feel Good About Vegetable Culinary Stock)
1 Cup (16 tbs) (Wegmans)
Green onion stalks
1⁄2 Bunch (50 gm), thinly sliced
1 Ounce, chopped finely
1. Heat oil on high in a braising pan. Add carrots, bay leaf, vanilla pod and seeds, and cayenne. Salt to taste.
2. Cook, stirring, 5 minutes until carrots just begin to soften.
3. Pour in orange juice, vegetable stock, and heavy cream. Cook, stirring, 12-15 minutes, until sauce is reduced to a syrupy consistency and carrots are tender.
4. Season to taste with salt.
5. Turn off heat. Add butter, green onions, and parsley. Stir until butter is melted.
6. Remove vanilla pod and bay leaf before serving.
7. This is a great side dish for Jewish holidays, for Holiday Roasts as well as a great way to get your kids to eat healthy carrots.
Scrape out vanilla seeds by running the back of the knife down the inside of the split bean.