Ingredients

1 1/4 cups fresh tangerine juice

3 tablespoons pure maple syrup

2 tablespoons (1/4 stick) butter

1 teaspoon fresh lemon juice

1/2 teaspoon grated tangerine peel

• 2 1/2 pounds large carrots (about 12), peeled, cut on diagonal into 1/2-inch-thick ovals (about 6 cups)
• Pinch of cayenne pepper

• 1/2 large tangerine, seeded
• Chopped fresh parsley

Description

Tangerine Juice Adds An Intriguing Note To The Velvety Sauce. Look For The Largest Possible Tangerines To Make Squeezing Easier.

View Full Recipe