{"id":340,"date":"2011-10-15T22:34:00","date_gmt":"2011-10-15T22:34:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2011\/10\/15\/glazed-baby-carrots-with-orange-juice-brown-sugar-and-ginger-cooked-to-perfection\/"},"modified":"2017-03-28T08:09:50","modified_gmt":"2017-03-28T12:09:50","slug":"glazed-baby-carrots","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2011\/10\/15\/glazed-baby-carrots\/","title":{"rendered":"Glazed Baby Carrots {Cooked to Perfection}"},"content":{"rendered":"
\"Glazed<\/a>Glazed baby carrots are the perfect side dish to serve with meat, poultry or fish.<\/div>\n
\"Glazed<\/a>They are tasty and colorful, and when rightly cooked, they are even crunchy.<\/div>\n
\"Glazed<\/a>Carrots and ginger go wonderful together, as you can see in this creamy carrot soup<\/a> or in this perfumed Swedish carrot soup<\/a>.<\/div>\n
\"Glazed<\/a>By simmering baby carrots (or cut regular carrots) with some butter, orange juice, brown sugar and fresh ginger, you create a glossy, shiny glaze that makes them irresistible.<\/div>\n
\"Glazed<\/a>The acidity provided by the orange and lemon juices contrast with the sweetness of the baby carrots and brown sugar.<\/div>\n
\"Glazed<\/a>I hope you like my recipe.<\/div>\n
\"Glazed<\/a><\/div>\n

 <\/p>\n

<\/div>
\n<\/div>\n
<\/div>\n
\n