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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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WHEN I prepare this delicious carrot recipe, I'm reminded of a fabulous church supper our family attended back in 1942. I had never seen so much delicious food before - truly Southern cooking in full flower. These carrots were one of the side dishes served. -Billie Scoggins, Long Beach, Mississippi 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 tablespoon butter |
chopped fresh parsley, optional |
Directions:
1. In a small saucepan, cook 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 if desired. Yield: 2 servings.
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