Show Subscription Form




Tangerine Carrots Recipe

Publisher Photo
This side dish is so delicious. The carrots are complimented by the tangerine juice to such a sweet flavor.—Kristine Bodurtha, Endicott, New York
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings

Ingredients

  • 1 pound carrots, thinly sliced
  • 4 teaspoons sugar
  • 2 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 1 cup tangerine or orange juice
  • 1-1/2 teaspoons grated tangerine or grated orange peel

Nutritional Facts

One serving (3/4 cup) equals 97 calories, trace fat (trace saturated fat), 0 cholesterol, 114 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fruit.

Directions

  1. Place 1 in. of water and carrots in a saucepan; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Drain and set aside.
  2. In the same pan, combine sugar, cornstarch and salt; blend well. Gradually stir in juice and peel. Bring to a boil; cook and stir for 2 minutes or until thickened. Return carrots to pan; heat through. Yield: 4 servings.
Originally published as Tangerine Carrots in Country Woman March/April 2001, p37

Nutritional Facts

One serving (3/4 cup) equals 97 calories, trace fat (trace saturated fat), 0 cholesterol, 114 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fruit.

Reviews for Tangerine Carrots

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT