Maple-Tangerine Carrot Coins

Submitted by Warnke Family R... on August 15, 2010 - 12:45pm

Summary

Yield
SourcePriscilla Warnke adapted from Cooking Light Magazine
Prep Time20 minutes
CategoryVegetables

Description

Ingredients

  • 4 cups carrot slices (1/8" thick)
  • 1/2 cup fresh tangerine juice (about 2 tangerines)
  • 1/2 cup chicken broth (low-fat, low-sodium)
  • 1 tbsp maple syrup
  • 1 tsp butter
  • 1/8 tsp ground cinnamon
  • 1 tbsp chopped fresh chives
  • 1/4 tsp salt
  • 1/4 tsp black pepper, freshly ground

Instructions

Serves: 8 (1/2 cup)                                                                                                  Rating:  unknown

 

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 ocaisionally.  Stir in chives, salt & pepper.

0
Your rating: None