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Copper Carrots

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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    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

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.

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Reviews

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Average Rating:
  • 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