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Categories:
carrots tangerine juice chicken broth maple syrup butter ground cinnamon fresh chives salt ground black pepper
Viewed: 0 - Published at: a year agoIngredients
- 4 cups carrots (about 1 1/2 pounds in 1/8th in think slices)
- 12 cup fresh tangerine juice (about 2 tangerines)
- 12 cup reduced-sodium fat-free chicken broth
- 1 tablespoon maple syrup
- 1 teaspoon butter
- 18 teaspoon ground cinnamon
- 1 tablespoon chopped fresh chives
- 14 teaspoon salt
- 14 teaspoon fresh ground black pepper
Method
- Combine first 6 ingredients in a large nonstick skillet; bring to a boil.
- Cover, reduce heat, and simmer 2 minutes.
- Uncover and cook 10 minutes or until liquid almost evaporates, stirring occasionally.
- Stir in chives, salt, and pepper.
