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Orange-Spiced Carrots


Submitted by Jewell A. Morgan, London, Kentucky


  • 3 cups carrots, sliced
  • 1/4 cup water
  • 1/4 cup orange juice, unsweetened
  • 1 teaspoon orange rind, grated
  • 1 Tablespoon butter
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon vanilla
  • 2 teaspoons parsley


Combine first three ingredients in a saucepan; cover and simmer five to seven minutes, or until carrots are crisp-tender. Add orange rind and next three ingredients. Stir well. Garnish with parsley.

From March, 1989 Kentucky Living magazine.

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