Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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

Directions

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.
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

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

  • 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
  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

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