- 1 pound carrots, cut into 1/4-inch slices
- 3/4 cup water
- 1/2 teaspoon salt
- 1 medium navel orange, peeled, sectioned and cut into bite-size pieces
- 2 tablespoons butter
- 1 tablespoon minced green onion, optional
- 1/2 teaspoon grated orange peel
- In a large saucepan, cook carrots in water with salt until crisp-tender; drain. Return to pan; add the remaining ingredients. Heat through. Yield: 6 servings.
Originally published as California Orange Carrots in Country August/September 1991, p51
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