Carrots - Sunshine

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Sunshine Carrots

 

  • 1 2lb bag mini carrots or sliced or 2 bags julienned carrots
  • 3 Tablespoons sugar
  • 3 teaspoons cornstarch
  • 3/4 tsp salt
  • 3/4 tsp ginger
  • 3/4 cup orange juice
  • 6 Tablespoons butter

 

  1. Cook carrots covered in boiling salted water until just tender, about 20 minutes, drain. 
  2. Combine sugar, cornstarch, salt, and ginger in small saucepan. 
  3. Add orange juice, cook stirring constantly, till mixture thickens and bubbles. 
  4. Boil 1 minute. 
  5. Stir in butter. 
  6. Pour over hot carrots, tossing to coast evenly. 
  7. Makes 12 servings. (8 + 4 for Eliott)

 

 

Copyright 1996 - 2017 Shirl R Weight Saturday, 29 April 2017 08:33:05 AM