Now that I’ve declared January “orange” month I’m feeling so cheerful, even with the cold, grey, wet days our week started off with. This recipe not only showcases the healthy orange carrot but is full of flavor from freshly zested orange rind. You see I’m still captivated by my new micro-planes and looking for any excuse to employ them. The color orange puts a smile on my face, the flavor of orange makes my mouth water and the fragrance of orange awakens my senses. Wait till you see a picture of my new orange rain boots “Miss T” gifted me with at Christmas – they are attention getters for sure and have been the perfect boot to slip into with all our wet, rainy weather. “Thanks Miss T”, you know what your mama likes.
Adding orange delightfully compliments many foods. If only I lived where citrus trees grew I’d have my bees producing orange honey. Now that would be a real treat! These carrots are one of my family favorites and were often requested by the studio where I catered lunches for special clients and photographers. They are quick to prepare and those at your table will ask for seconds. The touch of honey and orange zest transport your taste buds to a yummy place. One of the notable things about this recipe is 1/2 cup serving = only 51 calories so a second serving is not a bad thing. Carrots, low cal, a good source of vitamins B1, B2, and B6, as well as vitamin K, fiber and potassium. Oh! and the number one reason to love carrots, their fantastic orange color.
1 1/2 quarts water
5 cups thinly sliced carrots
3 tbsp. chopped fresh parsley
2 tbsp. honey (fresh and local if possible)
1/2 tsp. salt
1/2 tsp. grated orange rind
1/4 tsp. fresh ground black pepper
Bring water to a boil in a medium saucepan. Add carrots, cook for 20 minutes or until tender. Drain well. Place carrots and remaining ingredients in a large bowl, toss gently.