Tangerine Carrots

Name: Tangerine Carrots
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 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 zest

This side dish is so delicious. The carrots are complimented by the tangerine juice to such a sweet flavor.—Kristine Bodurtha, Endicott, New York

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 zest

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 zest. Bring to a boil; cook and stir for 2 minutes or until thickened. Return carrots to pan; heat through.

Nutrition 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.

Originally published as Tangerine Carrots in Country Woman March/April 2001