Wednesday, January 18, 2017


1 lb carrots, julienned
1 tbsp brown sugar
1 tsp cornstarch
1/4 cup orange juice
2 tbsp butter

Place carrots in a saucepan with enough water to cover them. Cover carrots and cook until tender.

In another saucepan, combine sugar and cornstarch; stir in orange juice until smooth. Bring mixture to a boil; cook, stirring for 2 minutes or until thickened and bubbly. Stir in the butter.

Drain carrots. Top the carrots with the orange mixture and toss to coat.

Yield: 4 servings.
Note: File Photo

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