The carrots are shredded and cooked in butter with the addition of orange rind and juice. Yummy! The original recipe is from “Cooking the Nouvelle Cuisine in America” by Urvater and Liederman.
1 pound of carrots, peeled
6 Tablespoons butter
1 large orange: grated rind and juice
~ 1/2 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Shred the carrots coarsely either with a hand grater or food process. If you use your food processor, cut the carrots in thirds and lay them length wise in the feed tube. Use the coarse shredding blade.
Melt the butter in an ~ 10 inch skillet and add the carrots and grated rind. Sauté the carrots and orange rind over high heat for 2 minutes, stirring frequently. Add the orange juice and cook 1 to 2 minutes longer. Season the carrots with salt and pepper to taste.
~ 4-6 servings