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Maple-Tangerine Carrots

In the weeks leading up to Maple Weekend here in NH I start pulling recipes into my On Deck category on MasterCook.   This was one of the first I grabbed, mainly because I'd been seeing tangerines a lot at the grocery store and they looked so good.   Today I was serving panko and parm breaded chicken and Uncle Ben's Roasted Chicken (w/carrots) rice, and this was a great veggie side.  

I only had baby carrots on hand, so I pulled aside the largest ones for another use and kept all the similar ones for this.   Mine took slightly longer to reduce down at the end, but it was worth the wait!    I love the fresh cracked black pepper and the sweetness of the maple.   This would also be excellent with orange juice too.    I managed to miss seeing the cinnamon, and I don't know that I would add when I make them again- loved it exactly as it is.    :)

Maple-Tangerine Carrots

  4               cups  slices carrot (about 1 1/2 pounds,1/8-inch-thick)-- used baby carrots
     1/2           cup  fresh tangerine juice (about 2 tangerines)
     1/2           cup  fat-free -- less-sodium chicken broth
  1         tablespoon  maple syrup
  1           teaspoon  butter
     1/8      teaspoon  ground cinnamon -- omitted
  1         tablespoon  chopped fresh chives 

      1/4      teaspoon  salt
     1/4      teaspoon  freshly ground black pepper

Combine first 6 ingredients in a large nonstick skillet; bring to a boil. Cover, reduce heat, and simmer 2 minutes. Uncover and cook 10 minutes or until liquid almost evaporates, stirring occasionally. Stir in chives, salt, and pepper.

Yield:  8 servings (serving size: about 1/2 cup)

CALORIES 72 (13% from fat); FAT 1g (sat 0.5g,mono 0.2g,poly 0.2g); IRON 0.5mg; CHOLESTEROL 2mg; CALCIUM 45mg; CARBOHYDRATE 15.4g; SODIUM 218mg; PROTEIN 1.4g; FIBER 3.3g

Cooking Light, DECEMBER 2007


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