Vegetables Marrakesh Recipe
Ingredients
| Butter/Margarine | 4 Tablespoon | |
| Light brown sugar | 3 Tablespoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Cayenne | 1/4 Teaspoon | |
| Baby carrots | 2 Pound, trimmed | |
| Orange juice | 1 1/4 Cup (16 tbs) | |
| Ground black pepper | 1 To taste | |
| Yellow squash | 1 Medium | |
| Frozen peas | 2 Cup (16 tbs) | |
| Salt | To Taste |
Directions
To Cook Carrots: In a large skillet over low heat, melt butter or margarine.
Stir in brown sugar, cinnamon, cumin, and cayenne and cook for 2 minutes.
Stir in carrots and cook over medium heat until well coated and sugar is melted, about 3 minutes.
Add orange juice and bring to a boil, stirring constantly.
Reduce heat to a gentle boil, cover, and cook, stirring often, until carrots are nearly tender, about 6 to 8 minutes.
Uncover and boil gently, stirring frequently, until liquid is reduced to a glaze.
Season to taste with salt and pepper.
(Carrots may be held at room temperature covered, up to 4 hours.)
Stir in brown sugar, cinnamon, cumin, and cayenne and cook for 2 minutes.
Stir in carrots and cook over medium heat until well coated and sugar is melted, about 3 minutes.
Add orange juice and bring to a boil, stirring constantly.
Reduce heat to a gentle boil, cover, and cook, stirring often, until carrots are nearly tender, about 6 to 8 minutes.
Uncover and boil gently, stirring frequently, until liquid is reduced to a glaze.
Season to taste with salt and pepper.
(Carrots may be held at room temperature covered, up to 4 hours.)
Chef
