Carrots with ginger and orange is a recipe that can be used as a side dish or a main course. It is a simple dish that can be made in a matter of minutes and is full of flavor. The carrots are cooked in a ginger and orange juice mixture until they are tender. They are then served with a side of rice and a green salad.
First make the dressing.
Finely grate the zest of 1 orange into a bowl.
Add its juice, the honey and lemon juice and 1 tablespoon olive oil.
Peel1/2 inch or so of ginger and chop it as finely as possible; then crush thesmall garlic clove.
Add both these ingredients to the bowl with a littlesalt and pepper.
Mix well then push 2 sprigs of mint into the liquid.
Scrub and scrape the carrots, or peel them if you insist, then grate themcoarsely and add to the dressing.
Peel the remaining 2 oranges and cutinto segments; be ruthless about cutting away all traces of pith and themembrane that divides one segment from the next.
Remove pips (seeds) withthe tip of a knife and add the oranges to the salad bowl.
Mix all theingredients together gently, then cover the salad and set it aside for 2hours or a little longer to allow flavours to blend and develop.
Close to serving time, remove and discard the tired sprigs of mint, stir inthe walnuts and scatter with fresh torn mint leaves.
Source: Philippa Davenport in Country Living (British), May 1987.
Typedfor you by Karen Mintzias .
Ingredients
Directions
First make the dressing.
Finely grate the zest of 1 orange into a bowl.
Add its juice, the honey and lemon juice and 1 tablespoon olive oil.
Peel1/2 inch or so of ginger and chop it as finely as possible; then crush thesmall garlic clove.
Add both these ingredients to the bowl with a littlesalt and pepper.
Mix well then push 2 sprigs of mint into the liquid.
Scrub and scrape the carrots, or peel them if you insist, then grate themcoarsely and add to the dressing.
Peel the remaining 2 oranges and cutinto segments; be ruthless about cutting away all traces of pith and themembrane that divides one segment from the next.
Remove pips (seeds) withthe tip of a knife and add the oranges to the salad bowl.
Mix all theingredients together gently, then cover the salad and set it aside for 2hours or a little longer to allow flavours to blend and develop.
Close to serving time, remove and discard the tired sprigs of mint, stir inthe walnuts and scatter with fresh torn mint leaves.
Source: Philippa Davenport in Country Living (British), May 1987.
Typedfor you by Karen Mintzias .
