Thursday, September 11, 2008

California Carrots

1 lb baby carrots
1 orange
2 scallions, chopped
1/4 tsp salt (optional)

Grate the orange rind and set aside. Cut the remaining rind and white membrane off the orange, cut into segments, and chop roughly.

Steam the carrots 5-7 minutes or until tender-crisp. Drain. Stir in the grated rind, orange, scallions, and salt.

4 servings

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