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Copper Carrots Recipe
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Copper Carrots Recipe

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4.5 3 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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

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

Nutritional Facts

1/2 cup: 115 calories, 6g fat (4g saturated fat), 15mg cholesterol, 385mg sodium, 16g carbohydrate (11g sugars, 3g fiber), 1g protein.

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


Reviews for Copper Carrots

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
coturnix User ID: 3633827 16187
Reviewed Apr. 2, 2012

"Quick recipe that the whole family enjoyed."

MY REVIEW
cfudala49837 User ID: 3208692 40405
Reviewed Aug. 7, 2011

"Very Good, bowl was empty when we left the table"

MY REVIEW
sunny270 User ID: 3267923 16814
Reviewed Feb. 13, 2011

"wonderful rich flavor the whole family would enjoy ..Sonja from Ellsworth, Maine"

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