January 21, 2011

Glazed Orange Ginger Carrots

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. 


  1. Sorry for the confusion on this recipe. When it said to turn heat to medium, I assumed that everyone would realize that they were not boiling the whole time. Just cook till tender when pierced with a fork

  2. Juli here. I think my problem was more with the recipe's direction to bring to a full boil- I guess I'm uncertain where that point is.

    From canning, I know what a full (rolling) boil is, and I'm guessing I simply waited too long to turn the heat down. No problem with the recipe's direction, just my understanding of when to call the bubbling water a full boil.

    Do you have any tips on that point? What is the difference between a simmer and a boil? I must have been snoozing when Mrs. Brenner covered that in Home Economics back in Middle School. :)

  3. Juli, In this instance, and in most recipes it means just until it starts to bubble up. Not a full rolling boil as in canning.
    If you are using a electric stove as I do, remember that it takes awhile for the burner to cool down.

  4. Juli, If you go to recipetips.com and enter the work boil, they have a very good explanation of boiling terms in cooking.

  5. Thank you! This is very helpful. I do have an electric stove. I'm going to check out recipetips.com right now. I'll remake the recipe and let you know how it comes out.