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Categories:Viewed: 95 - Published at: 8 years ago
Ingredients
- 1 lb. (5 to 6) carrots, pared
- 1 Tbsp. sugar
- 1/4 tsp. salt
- 1 tsp. cornstarch
- 1/4 tsp. ground ginger
- 1/4 c. orange juice
- 2 Tbsp. margarine or butter
- fresh snipped parsley
Method
- Slice carrots crosswise on the bias, about 1 inch thick.
- Cook, covered in boiling salted water, until just tender, about 15 minutes.
- Drain.
- Meanwhile, in a small saucepan, combine sugar, cornstarch, salt, ginger and add orange juice.
- Cook and stir until thickened and bubbly.
- Cook 1 minute or more.
- Stir in butter until melted.
- Pour over hot carrots, tossing to coat evenly.
- Turn into serving dish.
- Sprinkle with snipped parsley.
- Yields 4 servings.
