Copper Carrots

Name: Copper Carrots
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings.
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

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

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.

Nutrition Facts

1/2 cup: 115 calories, 6g fat (4g saturated fat), 15mg cholesterol, 385mg sodium, 16g carbohydrate (11g sugars, 3g fiber), 1g protein.

Originally published as Copper Carrots in Reminisce November/December 1996

Reviews

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coturnix

Apr 2, 2012

Quick recipe that the whole family enjoyed.
cfudala49837

Aug 7, 2011

Very Good, bowl was empty when we left the table
sunny270

Feb 13, 2011

wonderful rich flavor the whole family would enjoy ..Sonja from Ellsworth, Maine