“Ginger adds extra zing to this bright orange side dish,” relates Joyce Guth of Mohnton, Pennsylvania. “It goes especially well with a ham dinner.”
Recommended: 57 Bake Sale Recipes That’ll Earn Big Bucks
- 3 cups sliced carrots
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 cup orange juice
- 1 tablespoon butter
- Place carrots and 1 in. of water in a small saucepan; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and keep warm.
- In the same pan, combine the cornstarch, sugar, salt and ginger. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter until melted. Add carrots and toss to coat. Yield: 4 servings.
Originally published as Orange Ginger Carrots in Light & Tasty April/May 2006, p57
Reviews for Ginger Carrots
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review