This is the most delicious side dish with the freshness of orange juice, lemon juice and grated orange peel and the exotic, refreshing flavor of fresh ginger. A must to try!

8 servings
3 lbs carrots, peeled and cut into 1/2 inch rounds
4 tbsp sugar
1/3 cup fresh orange juice
1/2 cup butter, cut into pieces, room temperature
1 1/2 tbsp minced peeled fresh ginger
1 tbsp grated orange peel
1 tbsp fresh lemon juice

Cook the carrots and 3 tbsp sugar in a large pot of boiling and salted water until the carrots are tender, about 25 minutes.
Drain well, return the carrots to the same pan, stir over medium heat until any excess moisture evaporates.
Meanwhile, bring the orange juice to a simmer in a heavy, small pan over medium heat.
Add the butter, ginger and orange peel; whisk until the butter melts.
Whisk in the lemon juice and remaining 1 tbsp sugar.
Puree half the carrots and half of the juice in a food processor until smooth.
Repeat with the remaining half and season to taste with salt and pepper.
You may need to reheat it before serving, otherwise, transfer it to a large serving dish