Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4755/
Copper Carrots for Two
Yield: 2 servings
Ingredients
| 3 |
|
medium carrots, julienned
|
|
|
| 2 |
teaspoons |
sugar
|
|
|
| 1/2 |
teaspoon |
cornstarch
|
|
|
| 1/4 |
teaspoon |
salt
|
|
|
| 1/8 |
teaspoon |
ground ginger
|
|
|
| 2 |
tablespoons |
orange juice
|
|
|
| 1 |
teaspoon |
butter
|
|
|
|
|
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.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4755/