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food detective

Categories: Veggies and Sides, Supper, Dinner Party, Sources, Posted on October 28, 2013 by Sandy Bergsten

The other day I was pushing my cart down the frozen food aisle at Trader Joes when my eye spied the most adorable carrots. These frozen little gems looked just like teeny pumpkins in a frost. I had a flashback to my catering days in the 1970’s when turned vegetables (or tournage de legumes) were all the rage. If you’ve never turned a vegetable you have absolutely no idea how tedious and time consuming a job it is to transform a turnip, potato or carrot into a mini football with precisely seven sides. How fortunate that right in my sight were these fetching root vegetables ready to go. I quickly snatched them up when I caught a glimpse of a bag of frozen hericot verts. I doubled my bet that these elegant thin beauties would be the perfect accompaniment to my newly found Parisian pearls.

ginger glazed carrots

Trader Joe’s frozen Parisian carrots quickly transform into ginger glazed carrots.

ginger glazed carrots

For the glaze- freshly squeezed orange juice, butter, freshly grated ginger, and sugar.

ginger glazed carrots

Place the carrots, orange juice, butter, sugar and ginger in large skillet over medium-high heat. Bring to boil; cover and cook 3 minutes.

ginger glazed carrots

Uncover and simmer until liquid glazes carrots, about 10 minutes.

ginger glazed carrots

Season to taste with salt and pepper. Sprinkle with the chopped parsley.

ginger glazed carrots

As delightful as theses carrots were, the green beans were equally horrid. I attempted to roast them in a 450 degree oven, then toss them in a lemon zest vinaigrette with coarsely chopped Marcona almonds. Honestly they tasted like burnt seaweed. Simply awful. While I pushed mine to the far side of my plate my cute husband lovingly ate all of his. You see he’s a keeper, unlike that green bean recipe which isn’t.

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