CREAMY MINTED CAULIFLOWER AND CARROTS

1/2 of 1 head (6 cups) cauliflower, cut into florets
6 small carrots, diagonally cut crosswise into 1/4-inch thick slices (1 cup)
2 tablespoons butter or margarine
1 onion, halved and thinly sliced
1 teaspoon salt
1 grated teaspoon orange zest
3/4 teaspoon ground ginger
3/4 teaspoon ground coriander
1/4 teaspoon cracked black pepper
3 tablespoons orange juice
1/3 cup heavy cream
1/3 cup chopped fresh mint

Bring pot of water to a boil over high heat. Add cauliflower and carrots; cook 3 minutes. Drain; set aside.

In skillet over medium high heat melt butter. Add next 6 ingredient onion through black pepper). Cook, stirring frequently, until onion is soft, 6-8 minutes.

Add orange juice; cook until liquid is absorbed, 30 seconds.

Add cream and mint; cook until cream thickens, 1 minute.

Stir in reserved cauliflower and carrots; serve immediately.

Servings: 6
Source: Woman's World Magazine, August 17, 1999