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Carrots in orange juice

This dish makes a refreshing accompani- ment to any chicken, beef or lamb dish.
The carrots are boiled for the last 4 - 5 minutes of cooking to evaporate the
water and give the remaining cooking liquid a more concentrated flavour. This is known in cookery terms as 'reduction'. Be careful that you do not reduce the liquid too far, or the little that remains will burn on the bottom of the pan.

ingredients

750 g (1 1/2 lb) small carrots, thinly sliced
finely grated zest of 1/2 orange
juice of 1 orange
25 g (1 oz) margarine or butter
1 teaspoon light soft brown sugar
1/2 teaspoon salt
freshly ground black pepper

to garnish

twist of orange
sprig of parsley

method

1. Put the sliced carrots in a saucepan with the orange zest and juice, margarine, sugar, salt and pepper to taste. Add enough cold water just to cover the carrots.

2. Bring to the boil over high heat, then simmer very gently, uncovered, over the lowest possible heat for 40-45 minutes, until the carrots are just tender.

3. Increase the heat and boil the carrots for 4 - 5 minutes until the amount of cooking liquid has reduced to a few tablespoonfuls.

4. Transfer the carrots to a warmed serving dish and pour over the remaining cooking liquid. Garnish in one corner with the twist of orange and the sprig of parsley. Serve at once.

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