Citrus Carrot Sticks Recipe
Citrus Carrot Sticks Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
In Geneva, Illinois, Amy Volk serves these julienned carrots that pick up a pleasant tang from orange juice and cumin. "This tasty treatment for carrots is kid-tested and approved," she says.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 3 tablespoons orange juice
  • 1 teaspoon butter, melted
  • 1/2 teaspoon ground cumin
  • 1 pound carrots
  • 6 cups water

Directions

Combine orange juice, butter and cumin; set aside. Cut carrots into 3-in. chunks, then into matchstick strips.
In a large saucepan, bring water to a boil. Add carrots; cook for 2 minutes or until crisp-tender. Drain; place in a serving bowl. Drizzle with orange juice mixture. Yield: 6 servings.
Originally published as Citrus Carrot Sticks in Quick Cooking January/February 1999, p57

Nutritional Facts

1/2 cup: 44 calories, 1g fat (0 saturated fat), 0 cholesterol, 35mg sodium, 9g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1-1/2 vegetable.

  • 3 tablespoons orange juice
  • 1 teaspoon butter, melted
  • 1/2 teaspoon ground cumin
  • 1 pound carrots
  • 6 cups water
  1. Combine orange juice, butter and cumin; set aside. Cut carrots into 3-in. chunks, then into matchstick strips.
  2. In a large saucepan, bring water to a boil. Add carrots; cook for 2 minutes or until crisp-tender. Drain; place in a serving bowl. Drizzle with orange juice mixture. Yield: 6 servings.
Originally published as Citrus Carrot Sticks in Quick Cooking January/February 1999, p57

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