https://oceanshores.iga.com/Recipes/Detail/4755/
Yield: 2 servings
| 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 | |||
|
|
|||
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.
https://oceanshores.iga.com/Recipes/Detail/4755/
Be the first to comment on this recipe!
Add a Comment Login