Makes 6 servings
1½ pounds carrots, peeled, cut to fit feed tube vertically ⅓ cup firmly packed light brown sugar 1 ounce fresh ginger root, peeled, cut into ½-inch pieces 4 strips orange zest, bitter white pith removed 1½ tablespoons unsalted butter 1 cup orange juice 1½ tablespoons balsamic vinegar
Calories 155 (17% from fat)icarb. 30gi pro. 2gi fat 3gisat. fat 2gichol. 8mgi sod. 46mg
- Insert the slicing disc. Place carrots in feed tube vertically and slice, using medium pressure. Remove and reserve. 2. Insert metal blade. Process brown sugar, ginger root and zest until finely chopped, about 15 seconds. 3. Melt butter in a 3-¾-quart saucepan over medium heat. Add zest mixture, juice and vinegar. Bring to a boil and add carrots. Reduce heat to medium-low. Cover and simmer until carrots are tender and glazed, about 13 – 16 minutes.