Quick-braised carrots with orange and ginger from How to Cook Everything: Simple Recipes for Great Food (page 553) by Mark Bittman

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Notes about this recipe

  • Eat Your Books

    Can substitute mint, chervil, or cilantro for parsley.

  • LouiseQuasiChef on October 28, 2023

    I used daikon radish and carrots, both cut into disks 1/4” thick. Added soy sauce for a kick and a bit of sugar. Skipped the herbs and still delicious! I love this technique for semi-braising firm vegetables

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