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Author Notes: Comes from Private Collection 2 Jr. League of Palo Alto —bettybee1
- 7-8 Medium carrots
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 cup orange juice
- 2 tablespoons butter
- chopped parsley
- Cut carrots on the bias in 1/8 to 1/4 inch thick slices. Cook covered, in boiling salted water until just tender, about 5 to 7 minutes. Drain
- Combine sugar, cornstarch, salt and ginger in a small saucepan. Add orange juice and cook, stirring constantly, until mixture thickens and bubbles. Boil 1 minutes and then stir in butter. Pour over hot carrots and toss. Garnish with parsley
- This recipe was entered in the contest for Your Best Carrot Recipe