Copper Carrots

Ingredients:
  • 3 med. carrots, julienned
  • 2 tsp sugar
  • 1/2 tsp cornstarch
  • 1/4 tsp salt
  • 1/8 tsp ground ginger
  • 1 Tbsp butter or margarine
  • chopped fresh parsley, optional
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Preparation:

In small saucepan, cook carrots in water until tender; drain. Remove carrots--set aside and keep warm. In the same saucepan, combine sugar, cornstarch, salt and ginger. Gradually stir in orange juice; bring to a boil. Cook and stir for 2 minutes. Add butter. Return carrots to pan; heat through. Sprinkle with parsley, if desired. Yield: 2.

Servings:
Source:
Submitted by: Recipe Group Member
Date:






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