January 21, 2011
Last week I was craving a vitamin C boost, and carrots seemed like an easy way to get that. I made the tasty glazed orange ginger carrots featured on the Iowa Housewife blog recently, and they really hit the spot! The glaze, which features brown sugar, ginger, caraway seed, orange juice and orange zest, was very flavorful. The dish as a whole was good, but the carrots ended up overcooked and under-flavored. I followed the recipe as written, and that was the problem, as the recipe directions said to cook the carrots for a period of time at a full boil. This over-cooked the carrots, and a lot of their flavor ended up in the cooking water. They were still good, but the glaze overpowered what was left of the carrots' flavor.
I mentioned this to the recipe poster, Myrna, who stated that she didn't exactly follow that part of the recipe as written, as she cooked the the carrots on a low simmer, not a full boil. Next time I make these, I will do that, or maybe do a carrot saute or stir-fry with the same glaze. As is, this is still a very tasty, colorful and easy-to-make side dish. It's well worth trying out.