Ginger Carrots Recipe
“Ginger adds extra zing to this bright orange side dish,” relates Joyce Guth of Mohnton, Pennsylvania. “It goes especially well with a ham dinner.”
- 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
- 1. 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.
- 2. 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.
3/4 cup: 99 calories, 3g fat (2g saturated fat), 8mg cholesterol, 355mg sodium, 18g carbohydrate (12g sugars, 3g fiber), 1g protein Diabetic Exchanges: 2 vegetable, 0 fruit, 0 fat.
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