- vegetable oil - 1 st. a spoon
- carrots, sliced - 900 Grams
- chicken broth or water - 1 glass
- thinly sliced orange peel - 1/2 Teaspoon
- freshly squeezed orange juice - 2/3 Glass
- peeled fresh ginger, cut into strips - 5 1/2 Pieces
- Salt and ground pepper - - To taste
- butter - 2 items. spoons
In a large frying pan heat the oil over medium heat. Add the carrots and fry, stirring until it starts to get dark, 2 minutes. Add broth, orange peel, orange juice and ginger, season with salt and pepper. Bring to a boil, reduce heat, cover and cook for 10 minutes. Remove the lid and cook over medium heat until the carrot is soft and the liquid thick, 7 to 9 minutes. You should have a small amount of liquid. Remove the frying pan from the heat, add butter, season with salt and pepper and serve.
Servings: 6