You are here

Vegetables Marrakesh

admin's picture
Ingredients
  Butter/Margarine 4 Tablespoon (1/2 Stick)
  Light brown sugar 3 Tablespoon (Packed)
  Ground cinnamon 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Cayenne 1⁄4 Teaspoon (Or To Taste)
  Baby carrots 2 Pound, peeled and trimmed
  Fresh orange juice 1 1⁄4 Cup (20 tbs)
  Freshly ground black pepper To Taste
  Salt To Taste
  Yellow crookneck squash 7 Ounce, cut in half lengthwise and thinly sliced (1 Medium)
  Peas 2 Cup (32 tbs) (Fresh Or Frozen)
Directions

To Cook Carrots: In a large skillet over low heat, melt butter or margarine.
Stir in brown sugar, cinnamon, cumin, and cayenne and cook for 2 minutes.
Stir in carrots and cook over medium heat until well coated and sugar is melted, about 3 minutes.
Add orange juice and bring to a boil, stirring constantly.
Reduce heat to a gentle boil, cover, and cook, stirring often, until carrots are nearly tender, about 6 to 8 minutes.
Uncover and boil gently, stirring frequently, until liquid is reduced to a glaze.
Season to taste with salt and pepper.
(Carrots may be held at room temperature covered, up to 4 hours.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
African
Method: 
Boiled
Ingredient: 
Vegetable
Interest: 
Everyday

Rate It

Your rating: None
4.19231
Average: 4.2 (13 votes)