"Fresh Carrots" © Caludia Ward
Orange is the color of the Thanksgiving holiday and that translates to pumpkins on the porch, table decorations, side dishes like butternut squash, candied yams, and sweet potato casserole, and pumpkin pie for dessert. With the exception of turkey, stuffing, gravy and cranberry sauce, I hated Thanksgiving-dinner food. My objection was not that most of what I disliked was orange but rather I didn't like the consistencies nor did I like the flavors. (The only thing worse than the orange food was the creamed pearl onions about which I can't even speak without gagging.)
When I was finally a grown up with my own house and I was the one hosting Thanksgiving dinner I was thrilled that I could plan a menu according to my tastes rather than others' expectations. If they didn't like it, they didn't have to return the next year. However, this self-centered non-traditional approach to this holiday meal needed to "be tempered", or at least that was the counsel I received. My concession? Orange rosemary carrots which lo and behold everyone liked - go figure!
So here I share with you the recipe from the New Doubleday Cookbook my concession to the demand for an orange side dish at Thanksgiving dinner.
6 to 8 medium-size carrots, peeled and cut into serving size pieces
1 1/2 cups boiling water or beef or chicken broth
1/2 teaspoon salt
2 tablespoons butter
1/2 teaspoon minced fresh rosemary (1/4 teaspoon dried)
1/2 teaspoon minced fresh summer savory (1/4 teaspoon dried)
1 tablespoon lemon juice
1 tablespoon light brown sugar
- Boil or steam carrots, covered in lightly salted boiling water as follows: 35-45 minutes for whole carrots; 20-25 minutes for halved or quartered; 10-15 for thickly sliced.
- Drain, return to cooking pot, add seasonings (pepper, butter, rosemary, summer savory, lemon juice, and brown sugar), and warm, uncovered over very low heat for about 5 minutes until the butter and brown sugar melt.