Recipe: Orange-glazed carrots

While there are still some carrots left in New England's root cellars, and before they are replaced by gazpachos and salsas as sides, here is a delightful dish that complements nearly any meal:

Orange-Glazed Carrots

2 1/2 pounds carrots
2 cups (or more) water
1 cup orange juice
1/4 cup sugar
1/4 cup lime juice
2 tablespoons (1/4 stick) butter
1 orange
1 lime
salt and pepper
1 tablespoon fresh parsley

1) Peel the carrots and cut them into thin slices.  A food processor makes this go super-quick and ensures an even thickness to the slices.

2) Using a microplane or a fine grater, zest the orange to yield 2 1/2 teaspoons, and the lime to yield 2 teaspoons of peel.  Juice both fruits, supplementing with store-bought juice if necessary.

3) Put the carrots and zest in a saucepan with the water and juices.  Add the sugar and butter, and if necessary, just enough more water to completely cover the carrots.  Cook on medium heat for 8-9 minutes, until the sugar is dissolved and the carrots are the desired texture.  Season with salt and pepper to taste.

4) Using a slotted spoon, remove the carrots from the sauce.  Mix with fresh chopped parsley.  If you like, continue to simmer the sauce until reduced to a thin syrup, and serve alongside the carrots.