Confit carrots and ginger
This confit of carrot and ginger is easy to prepare. It goes well with cheeses, liver pâtés and terrines on canapés. A perfect blend that’s sure to be a hit at your parties and cocktail receptions!
- ¼ cup orange juice
- 1 tablespoon lime juice
- ½ cup sugar
- 1 tsp chopped ginger
- ¼ tsp. turmeric
- 1 cup julienned carrots
- Bring to boil orange juice, lime juice, sugar, ginger and turmeric.
- Add carrots. Simmer until syrup forms (not too thick).
- Remove from heat and allow to cool. Store in an airtight container in the fridge for up to 7 days.