8 medium size carrots (about 1 lb)
1 TB sugar
1 tsp cornstarch
1/2 tsp salt
1/4 tsp ground ginger
1/2 cup orange juice
1 TB butter or margarine
Peel the carrots, then slice, cutting them a slight angle; about 1 inch thick.
Bring about 1 inch of lightly salted water to a boil in a 2-quart saucepan. Add the carrots and cook, covered, for 10 to 18 minutes or until the carrots are crisp-tender. Drain. Meanwhile, in a small bowl combine the sugar, cornstarch, salt, ginger, and orange juice. Pour the mixture over the carrots and cook over low heat, stirring for 3 minutes. Remove from the heat and add the butter. Toss gently to mix. |
