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Copper Carrots Recipe

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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

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Copper Carrots Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

5 15 20

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

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.

Nutritional Facts 1 serving (1/2 cup) equals 115 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 385 mg sodium, 16 g carbohydrate, 3 g fiber, 1 g protein.

Originally published as Copper Carrots in Reminisce November/December 1996, p45

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