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Carrots with Cumquat Recipe

Ingredients:

2    cups Touchon carrots

1    cup fresh cumquat

2    small branches fresh rosemary

2    pats unsalted butter

1    cup orange juice

 

Method:

Slice carrots in thick chunks, cook them in water until almost tender. Strain. In a sauté pan put rosemary and butter, when rosemary releases its aroma, discard it. Slice cumquats in half and sauté them in the fragrant butter, add carrots and orange juice and cook until almost all juice is absorbed.

Read the next Article: Chunky Corn Chowder Recipe

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Gardening Tip of the Day

  • There’s nothing like going into the garden in the middle of December to pull large, luscious parsnips for your holiday dinner. Wash and gently scrub the roots, then briefly steam them to make paring easier. With larger roots, remove the woody core and use only the tender outer flesh.

    To retain the parsnip's delightful, sweet flavor, don’t boil them as the sugar in the roots dissolves in water. Many people ruin the taste of parsnips by cooking them until they’re mushy and bland. The best way to prepare parsnips is to brown the slices in butter or sauté them in a little oil, keeping the heat low to lock in the flavors and avoid scorching the sugar in the flesh. Or simply bake them. If you want a simple side dish for Christmas dinner, steam parsnip slices with fresh peas until tender and serve drenched in melted butter. It’s so delicious, it’s almost decadent!