Ingredients
1½ pounds carrots, peeled, cut to fit feed tube vertically⅓ cup firmly packed light brown sugar1 ounce fresh ginger root, peeled, cut into ½-inch pieces4 strips orange zest, bitter white pith removed1½ tablespoons unsalted butter1 cup orange juice1½ tablespoons balsamic vinegar
Preparation
1. 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.
