Carrots, Orange and Garlic
(This photo is totally stolen, from Jamie Oliver, no less)
So I thought I was being super creative when, months ago, I took stock of my fridge, found carrots and an orange that needed to be used up and thought “They’re the same color, why not cook them together?” Half an hour and some additional flavorings (garlic, salt and ginger) later I had a magnificently delicious side dish. I revisited the dish a couple nights ago, minus the ginger (simply for lack of it, not because I didn’t like the flavor) and wanted to post it up here. I didn’t take pictures (let’s face it, I’m not great with presentation) so I Googled carrots+orange+garlic to see if maybe there was a photo I could use out there on the netz. Turns out that not only is there a mass of photos, this is a super common combination! *pout* Here I thought I was being all gourmet and shit. Oh well, it’s still super delicious and if you don’t already have a recipe, go ahead and give mine a try:
- 1 bunch carrots
- 3-4 cloves garlic, minced
- 1 orange
- 1 tsp ginger
- Chop the carrots into thirds or quarters, depending on how you like them
- Peel the orange and squeeze the juice into a medium-sized sauce pan. Toss in the meat, as well. Add all the ingredients and bring to a boil. Cover, reduce heat to medium-low and cook for 20 minutes or until carrots are soft. Drain any excess juice.
See? Super simple, super delicious. Jamie Oliver also suggests trying the combination roasted or mashed.