Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Sweet Potatoes and Carrots l'Orange
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- #1444
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 cups thinly sliced sweet potatoes
1 cup sliced carrots
1/2 cup orange juice
1 teaspoon orange peel, grated
1 teaspoon lemon juice
1 teaspoon cornstarch
1 tablespoon water
2 tablespoons slivered almonds or pecan pieces
directions
Boil or steam sweet potatoes and carrots until tender throughout. When they are almost finished cooking, heat orange juice to boiling in saucepan. Add the orange peel and lemon juice. Dissolve the cornstarch in the 1 tablespoon water and add to orange mixture. Continue to heat, stirring until thickened. Remove vegetables from pan and place in serving dish. Drizzle orange sauce over it and sprinkle nuts on top.
added by
luckytrim
nutrition data
127 calories, 3 grams fat, 24 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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