Copper Carrots for Two

Yield:
2 servings

Ingredients:

  1. 3 medium carrots, julienned
  2. 2 teaspoons sugar
  3. 1/2 teaspoon cornstarch
  4. 1/4 teaspoon salt
  5. 1/8 teaspoon ground ginger
  6. 2 tablespoons orange juice
  7. 1 teaspoon butter
  8. Chopped parsley for garnish
Directions:

In a small saucepan, cook the 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.


TDS 3