Make Ahead

GingerdĀ Carrots

by:
February 27, 2011
Author Notes

Comes from Private Collection 2 Jr. League of Palo Alto —bettybee1

  • Serves 6
Ingredients
  • 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
In This Recipe
Directions
  1. 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
  2. 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
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