Author Notes
Comes from Private Collection 2 Jr. League of Palo Alto —bettybee1
Ingredients
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7-8
Medium carrots
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1 tablespoon
sugar
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1 teaspoon
cornstarch
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1/4 teaspoon
salt
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1/4 teaspoon
ground ginger
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1/4 cup
orange juice
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2 tablespoons
butter
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chopped parsley
Directions
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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
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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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