Sunshine Carrots adapted by Judy Campbell This makes a bright and delicious side veggie dish for any occasion at any time of year. They gleam with an orange-ginger glaze. Be sure to use fresh ginger! 5 medium carrots, peeled and cut into coins or diagonally 2 tsp sugar 1 tsp cornstarch ¼ tsp salt ¼ tsp fresh ground ginger, or more to taste ¼ cup orange juice 2 TBSP butter fresh chopped parsley for garnish Steam or cook carrots over/in boiling water until just tender, 10 - 15 minutes. Drain carrots. Meanwhile, combine sugar, cornstarch, salt and ginger in a small saucepan. Place over medium heat and whisk in orange juice, stirring constantly until mixture thickens and bubbles. After bringing to a boil for 1 minute, stir in butter. Pour sauce over carrots, tossing to coat evenly. Garnish with parsley and serve. Serves 4 - 6. RETURN TO THE RECIPES PRINTABLE

Sunshine Carrots

adapted by Judy Campbell

This makes a bright and delicious side veggie dish for any occasion at any time of year. They gleam with an orange-ginger glaze. Be sure to use fresh ginger!

•5 medium carrots, peeled and cut into coins or diagonally
•2 tsp sugar
•1 tsp cornstarch
•¼ tsp salt
•¼ tsp fresh ground ginger, or more to taste
•¼ cup orange juice
•2 TBSP butter
•fresh chopped parsley for garnish

Steam or cook carrots over/in boiling water until just tender, 10 - 15 minutes. Drain carrots. Meanwhile, combine sugar, cornstarch, salt and ginger in a small saucepan. Place over medium heat and whisk in orange juice, stirring constantly until mixture thickens and bubbles. After bringing to a boil for 1 minute, stir in butter. Pour sauce over carrots, tossing to coat evenly. Garnish with parsley and serve.

Serves 4 - 6.

RETURN TO THE RECIPES

PRINTABLE - SUNSHINE CARROTS.pdf

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