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
- 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
- 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.
Originally published as Copper Carrots in Reminisce November/December 1996, p45
Reviews for Copper Carrots
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Reviewed Apr. 2, 2012
"Quick recipe that the whole family enjoyed."
Reviewed Aug. 7, 2011
"Very Good, bowl was empty when we left the table"
Reviewed Feb. 13, 2011
"wonderful rich flavor the whole family would enjoy ..Sonja from Ellsworth, Maine"