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Copper Carrots

 Copper Carrots
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
2 ServingsPrep/Total Time: 20 min.

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.